Podcasts about Bakes

Bex Scott introduces us to an article from ClickAmericana.com all about gadgets and kitchen appliances from the 60s. She opens with a story about her finds from a recent Value Village thrifting trip that got her thinking about the sorts of small appliances she often finds there. What kind of futuristic ideas in kitchen gadgetry did the 1960s produce? And how did they advertise these new products? Join Bex to find out. From wall and under counter mounted can openers to bun warmers and toaster ovens, it's all here. The article features stunning images of the retro ads complete with color photos. Follow along with Bex as she learns which meat grinder can also grind hard almonds, the five good reasons for owning a General Electric rotisserie oven, and how 60s visionaries combined a portable mixer with a knife sharpener for the sake of convenience. Do you remember Presto coffee makers in white? Did you have a Redi-Oven? This episode will either make you scratch your head over the idea of owning an avocado colored blender or take you down memory lane with a Salton bun warmer.Resources discussed in this episode:Mid Century Show and Sale in Calgary, AB - April 12, 2025“1960s gadgets & small kitchen appliances made life a little easier” on ClickAmericana.com—Contact Rebecca Scott | Pyrex With Bex: Website: PyrexWithBex.comInstagram: @pyrexwithbex— TranscriptBex Scott: [00:00:02] Hey everybody, it's Bex Scott and welcome to the Pyrex with Bex podcast, where you guessed it, I talk about vintage Pyrex, but also all things vintage housewares. I'll take you on my latest thrifting adventures, talk about reselling, chat with other enthusiasts about their collections, and learn about a bunch of really awesome items from the past. Subscribe now on Apple, Spotify, or wherever you love listening to podcasts so you don't miss a beat. Everybody, this is Bex Scott and you are listening to the Pyrex with Bex podcast. I wanted to start off this episode with a little Value Village thrift store adventure. So I went into town with my husband and our daughter. Of course, she fell asleep on the way in. We were running some errands and we had some time to kill, so I asked Rob, my husband, if we could stop at Value Village and he said sure. So I let him stay in the car with our daughter, and I ran in to do a quick little ten minute run around the store, see if anything good was there. And lately Value Village hasn't been that great. There's been a lot of just broken things or missing pieces to things that I found. Today was a decent day, so there were some pretty beat up Pyrex. There was a Woodland Cinderella set, only three of the dishes, and it was priced at $35. It had some damage on the largest bowl, and I did consider it for a second, but I just couldn't justify paying $35 for that and the condition that it was in. Bex Scott: [00:01:47] I also found a Homestead 403 mixing bowl that had been through years of dishwasher use, and they wanted $15 for it. And another primary set, blue 401. They wanted $6 for it and it was missing a lot of its color. So that was a bit of what I found today. That was a disappointment. I did, however, find six mugs from the Spring Blossom Tabletopware coordinates set. These are the nine ounce mugs that were sold in sets of four, and I found six in this pattern. So I picked them up and they were a great price. I was a bit sad though because I found them, I grabbed them and then I walked down to the other aisle and this little girl looked at me and I gave her a smile. I thought she was just being friendly, but then I heard her say, hey mom, I just saw somebody take those green flower mugs. And the mom said, don't worry, we left them there for a reason. And I felt so bad because this little girl obviously wanted to take these mugs home, but the mom was set on her not having them for some reason, probably because they didn't need six vintage mugs in their house for their kids to use. But I hope she knows that they're going to a good home. Bex Scott: [00:03:13] I also found this amazing enamel fondue set in like a mustardy color with little flowers all over it, and it came with, I think it was six melamine divided plates and four forks with different colored plastic handles. That whole set is going to be in an upcoming mid-century modern show that I have a booth at in Calgary. It is my very first show that I'm ever doing. I have a ten by ten booth, three tables, so I'm excited to be thrifting to find some pieces that I can put in that show. If any of you are in Calgary and you hear this episode before I go to the show, it's April 12th, 2025, so you can catch me there and come and see some of the awesome pieces of Pyrex that I'm going to have there, and just other, other things that I have found over the last year or so. Going to Value Village today kind of brings me to my episode, where I always go down the appliance section, and I never expect to find anything in this section. It's usually a bunch of really beat up, lately it's been donut makers, those little instant donut makers or cake pop makers, so nothing really great in vintage, but it got me thinking about kind of the small kitchen appliances that people used in their home in the 1960s. Bex Scott: [00:04:47] So I was doing some research and I came across this really great article in, the websites called Click Americana.Com. So go to my show notes and navigate to this article. It's called 1960s Gadgets and Small Kitchen Appliances Made Life a Little Easier, and this episode is going to be a bit of a read through the article and take you through it, but I want you to make sure that you see these photos, because a lot of them are clips taken from old catalogs and magazines, and it'll give you a really great idea of the pieces and the appliances that they had in their kitchens. And a lot of these I have seen at Value Village before, and other thrift stores, and some of them I even have in my basement right now waiting to be sold. So it's kind of a bit of an educational episode and a fun little show and tell as well. Bex Scott: [00:05:40] So the first one we have is the retro wall-mounted manual can opener by Can-O-Mat. And this is from the 1960s, and the ad shows a little lady in the reflection of the can opener opening her can and it says most beautiful can opener made. Its clean, uncluttered beauty tells you Can-O-Mat is a masterpiece of mechanical simplicity. No levers, gadgets, wires or motors, just the easy turn of a single handle opens any can, any size, any shape. Leaves a smooth, safe drinking cup edge. That's why you'll find Can-O-Mat in most kitchens, where quiet, good taste and smooth efficiency are happily wedded. Any wonder its first choice of millions of style conscious homemakers? I struggle with can openers, all of the modern ones. I think they're terrible. I have trouble figuring out how to use them, and half the time they don't even cut properly. So it kind of has me thinking that I should be looking for one of these in the stores when I'm out and about. Bex Scott: [00:06:42] Next up we have the Oster electric meat grinder. It's called the Electric Power Unit. It sits on your countertop and it says versatile and powerful, Oster electric meat grinder slices through foods without tearing, bruising, or mashing. That sounds kind of gross. Speedily and effortlessly grinds all foods from toughest meats to the most delicate vegetables. Even grinds hard almonds. New economies, better meals, and far more pleasure in food preparation are yours every day from the very first day you own the Oster electric meat grinder. I don't know about you guys, but I find a lot of meat grinder parts when I'm shopping or when I've bought a lot at an estate sale or in an auction. They are never complete. I would love to be able to test out one of these meat grinders, but so far I haven't come across one that's a full unit. Bex Scott: [00:07:39] Next up we have the vintage General Electric rotisserie oven. This is really cute, it's a little countertop rotisserie oven and it says five good reasons for owning a General Electric rotisserie oven, in brackets, even if you have a good range oven. Number one is the rotisserie infrared broiler precision oven does so much more than an ordinary rotisserie. Does as many things, in fact, as an expensive range oven, and has range oven accuracy. Number two infrared broiling seals in the natural juices for best ever steaks and seafood. Brown and crusty outside. Delectable inside. Number three bake without heating up the kitchen. Separate baking element on bottom. Thermostatic heat control assure perfect cakes, breads, fancy desserts. Tilt top lid closes completely for baking. Glass window lets you peek in. This is like a fancy Easy-Bake oven. And then there's a picture. It kind of looks like a cat litter box with a lid on the top. Number four it has automatic push button controls. And number five, it's portable. You can cook anywhere with the General Electric rotisserie oven. That's pretty handy. You can take it to your friends houses. You could even cook in the parking lot if you have an outlet. Imagine taking this to a tailgate party. You just pull up your vintage rotisserie oven and put it on your tailgate. I would do that. Bex Scott: [00:09:07] Next up we have a waffle maker and it says makes four big waffles at a time. General Electric Sandwich Grill and Waffle Iron has reversible grids that make delicious pancakes too. Grills sandwiches, bacon, and eggs. This is one that we have a ton of modern equivalents of this, so it looks pretty similar to what we have now. I have a waffle maker, but it's a tiny one, but I can see how this would be awesome. It is massive. Next up is something that I see a lot of in the thrift stores. We have the vintage GE Stainless Steel automatic coffee maker, and this one is from 1961 and it has a cute little Christmas background. But I find that these vintage coffee makers make amazing coffee, and I've had many of them over the years where we've brewed our coffee in them, and it just tastes so much better than drinking from a Keurig or a Nespresso pod. Next, we have the front loading Toast-R-Oven toaster oven. So it's spelled toast with an R in the middle, and it has a pretty funny description. It says, hands the toast to you, no digging. Toasts all breads, any shape, top browns muffins, grilled cheese sandwiches. Bakes too, frozen desserts, meat pies, even meatloaf. And it is essentially just a countertop toaster oven. That's what it is. I always wanted a toaster oven as a kid because I remember my grandparents having one, and the toast comes out so nice in these toaster ovens. This might be a bad episode for me, because now I'm thinking of all the different things that I should be buying and my family will love me for having no kitchen counter space after I go out and hunt for all these pieces. Bex Scott: [00:11:05] Okay, next we have beats, whips, mixes, drinks, sharpens knives too. This is from 1961 and this is the General Electric portable mixer. Though it's only two and three quarter pounds, it's extra thorough with batters, extra gentle with sauces, extra marvelous with meringues. A free drink mixer fixes drinks in a whirl. This is a tongue twister. Remove beaters and plug in an optional accessory that sharpens knives. I've never seen one of these. Easily and safely. See the portable mixer in white, yellow, pink, and turquoise. Oh, those are some good colors. I would pick pink. At your General Electric dealers. It's very interesting actually. So you take off the beaters and then you can use it as the knife sharpener, or you can whip things up if you put the beaters back in. Okay, next we have the Salton Hotray appliance. I have sold so many of these hotrays. I've gifted them to my mother in law. And I have a few still in my basement. These ones are from 1962, and I find them almost every time I go to Value Village. And it's always fun to see which kind, because the top of them is always a different pattern. There's some pretty ones with flowers, there's some with just funky abstract designs. But it says here that it protects your dinner after you've cooked it. It can do this because the temperature of its radiant heat glass panel is thermostatically controlled to a point right under the cooking point. Thus, the food on it neither continues to cook nor to stand around growing cold. This means that those late coming husbands and extra drink guests will no longer pay the price of an overcooked and dried out dinner. And when dinner is finally served, hotray will put an end to your jumping up and down from the table. You just put the entire dinner on hotray, put hotray on the dining table, and serve from there. First will taste like firsts and seconds will taste as good as first. Of course, there's much more to Salton Hotray. Find me on Instagram and let me know, Did you guys use hotrays growing up? Do you still use hotrays? Do you like them? What are your thoughts? Bex Scott: [00:13:19] Next up we have the automatic can opener kitchen gadget from 1961, and I'm pretty sure this is one that my grandparents had, and they mounted it to the underside of their kitchen cabinet. I remember this growing up vividly. It says it removes or hinges the lid quickly, cleanly, with no jagged edges. Magnet holds lid away from food, mounts on wall or optional counter stand. Next, we have a whole variety of vintage toasters from 1963. So we've got the GE Toast-R-Oven. We have the Two Slice that gives you nine shades of toast. We have the Dominion Four Slicer, ideal for big families, toasts 1 to 4 slices at a time, pops them up high, gives perfect results automatically. And it's chrome. We have the GE High Lift. Pops bread extra high, has easy to read control for light, dark or nine shades between. We have your Flip-Door toaster. It has a tray attached. Just flip doors, toast turns automatically, in a walnut trim. And then last we have the Toastmaster Sovereign. Has new controls up front. New concave design. Silent timer assures perfect shade of toast every single time. Bex Scott: [00:14:36] Next up we have kitchen cooking and heating small appliances from 1963. We've got the Hand Mixer. Hangs on wall, has giant beaters and three speeds. The Toastmaster Portable Mixer has three speeds removable, cord. The Salton Gourmet Hotray. We have the Rotisserie Broiler, the 2-Burner Hotplate, the 1-Burner Hotplate, the Sunbeam Electric Frypan. It's completely immersible. Jumbo 12" Electric Skillet is automatic and washable. The Electric Buffet Server gives low heat, holds two quarts, and the Corning 10" Electric Skillet goes under broiler, yet on matching base, it bakes, stews and fries. And they have a little Corning blue cornflower on top of that guy. Bex Scott: [00:15:28] The low silhouette blender. This one my grandparents also had, and it has the super dangerous looking like machete knife little blade in the bottom of it that I always got scared of when I was washing it. It doesn't have anything to say about it. It's pretty self-explanatory. Low, off, or high, that's about it. Vintage Presto coffee pots in white and black. These are really cool looking, they're actually, they look kind of atomic, kind of space age. And it says, does anyone on your street have the white one yet? Pardon us, but we do make a perfectly wonderful coffee maker. It's the one on the left in stainless steel with rich, glossy black trim, fully automatic. It brews a cup a minute of marvelous coffee and keeps it hot. The open spout means easy pouring, easy cleaning too, because it won't trap bitter oils in residues, and you can dunk the entire coffee maker without a worry. Families who live with it every day just love it. Still, we've had a mild but steady clamor, it wasn't a complaint, but a question. People kept asking why not make it white? Most people like the black one, we said. We might not have the volume and weight for mass production, we said. We might have to price it higher and then nobody would buy it. This is all in a magazine ad, just so you guys know. So we made the white one anyway, it's the one on the right. It makes wonderful coffee the same as the black one. It does cost a few pennies more, but now you have a choice. This is a crazy ad. We don't think you'll have trouble finding a black Presto on your street, but if you hurry, you still might be first with the white one. And that might be quite a kick. Wowzas. Bex Scott: [00:17:13] Okay, Salton Bun Warmer, I have this, I've used it, it's amazing. It's so hard to find with the original cloth cover that closes and shuts, but I actually found one and it's great. So if you come across a Salton Bun Warmer, you'd better get it. It says it actually makes ordinary buns taste good, good ones taste great, and great ones taste like heaven on earth. The Salton Electric Bun Warmer won't perform miracles. It won't make our American mass produced buns and rolls taste like the kind grandma supposedly made 50 years ago. But what the Salton Bun Warmer will do is make rolls and buns taste a good deal better. It does this by keeping buns and rolls warm and fresh and crisp. And this ad, this is the exact one that I have. You can get the bun warmer for 9.95 or the French bread warmer for 11.95. Next up we have our Redi-Oven appliance tableside cooker from 1965. New, fast, easy, versatile, large capacity, compact electric oven that holds even a 3 pound roast or an 8 inch pie. Gleaming chrome finish with porcelain enamel interior. Automatic timer and controlled heat up to 500 degrees, perfect for preparing frozen foods, biscuits, baked potatoes right at the table. I want one of these. I've never seen this, but I want it. Double bonus $7.50 value international Silver Party Tray, plus free coupons for these famous frozen foods. Oh, so they were giving away this leaf shaped serving tray with a spoon as well. Bex Scott: [00:18:55] Vintage 1960s Ronson Foodmatic in-counter appliance. Ronson Foodmatic slices, shreds, grinds meat and coffee, juices oranges, crushes ice, it even cooks. That is a versatile piece of equipment. It's very interesting looking as well. It sits on top of your counter. You can put beaters in there for baking. What else does it say? Automatic timer, solid state speed, beater clutch and arm release, speed selector guide. It's quite the 1969 invention. Okay, next up we have vintage small kitchen appliances and decorator colors from 1969. General Electric gives you a festival of color, flame, avocado, and harvest. Appliances include a can opener slash knife sharpener, portable mixers and stand mixers, Dutch skillet, buffet skillet, and a blender. I love these colors. These are awesome. Not so much the avocado, but I could see myself with the harvest yellow one or the flame. The flame is a really nice red. And that is it for our 1960s gadgets and small kitchen appliances. I hope you guys go to the show notes to get a great visual of the items that I talked about, and find me on Instagram at Pyrex with Bex, and let me know if you remember growing up with any of these appliances, what you loved, what you didn't, and if you have any in your kitchen now. Thanks everybody. 

Today's guest is Clarice Lam, award-winning pastry chef and author of “Breaking Bao: 88 Bakes and Snacks from Asia and Beyond,” which was a New York Times' Best Cookbook of 2024. Clarice grew up between Los Angeles and Hong Kong in a snack-obsessed family and went from a career in modeling to mastering the art of pastry.She joins host Jessie Sheehan to talk about her baking journey and how she blends French techniques with bold Asian American flavors. Then, the duo dive into Clarice's book and her recipe for Char Siu Carnitas Bolo Bao. What exactly is a bolo bao? Tune in to find out. Click here for Clarice's Char Siu Carnitas Bolo Bao recipe. To get our new Love Issue, click here. For Jubilee 2025 tickets, click here.Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Clarice: Instagram, “Breaking Bao” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Ailbhe Feeney, bunaitheoir an chomhlacht Ailbhe Bakes ag déanamh pancóga ar an gclár.

What happens in Vegas doesn't stay in Vegas. The boys are back and Bakes is playing hurt after a few days of fun in Sin City. He and Nik bring you all the latest stories from Lions land, including an overall look at free agency and intriguing camp battles with TSN's Farhan Lalji. Our Go For It Or Punt and They Not Like Us segments go heavy on the 4 Nations Faceoff! 0:00 - intro 4:05 - Kristian Matte hired as RB coach 9:31 - David Mackie retirement 18:07 - Farhan Lalji interview 42:14 - Trivia Time - Longest-tenured BC Lions 47:00 - Go For It or Punt 54:39 - They Not Like Us

USC postgame 2-23 (Mainieri, Bakes, Tippett) by Phil Kornblut, Chris Burgin, and Josh Cohen

The boys are back to recap a busy first couple of days on the free agent front for your BC Lions. Bob "The Moj" Marjanovich stops by to talk about the new additions, the new coaching staff and what training camp battles he is excited about. The fellas also recap an eventful Super Bowl week where MOJ and Nik had boots on the ground in New Orleans, a city that Bakes is also quite familiar with. This episode has it all! 0:00 - intro 6:35 - 2025 Free Agency Recap 16:44 - Lions in Langford 19:11 - Bob Marjanovich interview 48:22 - Trivia Time - BC Lions Free Agency 53:48 - Go For It or Punt 58:15 - They Not Like Us

AMP Chief Economist Shane Oliver spills how Michel’s Patisserie will close it’s doors for good, plus the price of chocolate ramps up ahead of Valentines Day.See omnystudio.com/listener for privacy information.

Chef Krissy Gibson talks Brendan through her favorite hearty oven bakes.

Steven Baker is a former AFL player and Trevor Barker Medalist who played 203 games and kicked 35 goals for St Kilda. He is widely regarded as one of the toughest players to ever play the game and one of the all-time great taggers.  This episode is an absolute cracker full of stories you won't believe!  Bakes takes us behind the scenes of some of the most famous moments of his career like the rivalry he had with Stevie Johnson, Grand Finals, "Sirengate" and of course the infamous draft and missing the first day of training story!  But what you may not know is the mindset he went into to become the tagger and player he was...trust us, this will shock you! Plus, he gives his best (and at times dirtiest) tagging tips to try and stop the likes of Chris Judd and Gary Ablett Jnr!  We hear about some of his close mates and the business he had with the great Stephen Milne...and why that ended. Plus, his memories of Shane Warne and the effect his death had on him.  Bakes shares what he does these days and why his determination is as high as ever as there is boxing on the cards.  And of course we have our usual great segments full of unpredictability.  Sit back and enjoy the legend that is, Steven Baker!    Follow Bakes on Instagram @stevenbaker10  Engage Bakes as your keynote at Build Grit with Steven Baker    This episode is brought to you by Fleet Plant Hire Solutions. Head to www.fph.com.au for all your earth moving needs!  Check out Victoria's greatest Ford Dealership at www.bayfordford.com.au  Check out the new 725 Series at Tour Edge Golf Official Site | Golf Clubs, Golf Bags  Look good, smell good, feel good through Milkman's grooming products! www.milkmanaustralia.com  Find all your big event tickets at Australia's Premier Ticket Marketplace | Queen of Tickets    Follow us on Instagram @dosandd_ Follow us on TikTok @dosandd  Watch & Subscribe to our YouTube Channel here - Dos and D - YouTube Follow us on Facebook here - The Dos & D Show | Facebook  Questions & Enquiries - thedosanddshow@gmail.com 

Breaking down what's in store for the year ahead by taking a look at 2025 by the numbers. Plus, a former television executive serves up her second act baking up a new career in desserts. And, Christopher Abbott joins the studio to discuss his latest project, “Wolf Man”.

What mistake do all would-be novelists make? What's it like to be nominated for the Booker prize? And what's the best drink to pair with a Greggs Steak Bake? Helping us answer all these questions is the brilliant novelist Charlotte Mendelson! We discuss Charlotte's latest book, Wife, plus her work as a creative writing teacher. She tells us what all her students have in common, reveals her top tips for finishing your novel, and shares the best piece of writing advice she was ever given. We also discuss the economics of being a writer, and accidentally have a serious debate about AI. Then it's time for relationship chat as we look at how people end up in bad partnerships, and why they stay. Charlotte talks about the pressure of being a poster family when you're a gay parent, and what it's like to have adult kids. Plus: book recommendations if you're going through a divorce, why Calpol syringes are better than turkey basters, and that time Charlotte saw Keir Starmer in a Gail's. Wife is out now, and it's a great read for anyone interested in breakups, jokes, lesbians and/or Australians. We are bringing our BRAND NEW SHOW, Hot Mess, to theatres all over the country in 2025! The preview shows are in South East London this February. Then it all kicks off in Horsham, Stockport, Harlow, Birmingham, Wrexham, Salisbury and Farnham in March. In April we're coming to Leeds, Sheffield, Stroud and Epsom. Then we're off to Dunstable, Chelmsford, Worthing, Cardiff, Worcester, and many more... Visit scummymummies.com for dates and tickets. *WE HAVE A SHOP!* Visit scummymummiesshop.com for our ace t-shirts, mugs, washbags, sweatshirts and beach towels. FREE UK DELIVERY! We're on X (@scummymummies), Instagram, and Facebook. If you like the podcast, please rate, review and subscribe. Thank you for listening! Hosted on Acast. See acast.com/privacy for more information.

[REBROADCAST from Sept. 30, 2024] James Beard-nominated chef Paola Velez pays homage to her beloved corner store in her new cookbook, Bodega Bakes: Recipes for Sweets and Treats Inspired by My Corner Store. She joins us to discuss, and take calls from listeners.

In this true crime story of Love and Murder: Heartbreak to Homicide, I tell you about the case of Lamora Williams, a mother from Atlanta whose actions resulted in the deaths of her two young sons, Keante Penn and Jakarta Williams. On October 13, 2017, Lamora made a frantic 911 call reporting a horrific accident, but the truth uncovered was far more sinister. Officers discovered the boys' lifeless, with severe burn marks, later revealed to be from an oven.Join LaM as we explore the disturbing details of Lamora's mental health struggles, her family's desperate attempts to get help, and the systemic issues that may have contributed to this tragedy.Share your thoughts on this heart-wrenching case and the changes needed in our society to prevent such tragedies.************************************************************************************************Support these businesses; support LaM:BJs - Save $35 on a yearly membership with my link: www.murderandlove.com/BJsPATREON SALE - Save 50% off of your first month on any tier until 12-31-2024✨✨For a commercial-free episode, pictures, and more head to our exclusive group at www.patreon.com/loveandmurder✨✨Podcast Promo: Sinister Story Hour*************************************************************************************************

Kate and Molly speak with blogger, writer and MasterChef alum Hetal Vasavada about her atypical career journey. She shares stories and lessons learned from her time on the tv show, how she got around the limits of her contract after it aired and why it was important to foster a community. Hetal talks about the differences between book one and book two, the advice she got during recipe development and how she learned food photography skills to shoot her own books before diving into the design process. She discusses working with the designer, choosing a title, her unique brand of flavor combinations that yields dishes that have minimal effort but maximum payoff and leaves us with a few of her ideas for book number three.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella Hetal VasavadaWebsiteInstagram Would You Write a Cookbook for Next to Nothing?Swasti CreativeMilk & Cardamom Linen Collaboration at Kaapus Co. Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showDesi Bakes by Hetal VasavadaMilk & Cardamom by Hetal Vasavada

We should really stop pretending like we don't do holiday episodes because whoops we actually love them. We're back with a holiday x new cookbook x baking for a cause episode with Hetal Vasavada, author of Milk and Cardamom and Desi Bakes, founder of baking pop up Milk and Cardamom, and former Master Chef contestant. What started with a pitch for butter (not that we have a problem with that! It's butter!!) turned into a super fun conversation about growing up Indian American in New Jersey, how baking saved organic chemistry lab, and the ways in which Hetal is becoming her mother, which we're here for! Plus munching cheese, unintended food traditions, and accidentally creating entirely too expensive kid palettes.  And of course, butter. We talk about Hetal's partnership with Challenge Butter which has partnered with Cookies For Kids to raise funds for pediatric cancer research, a cause that's close to Hetal and just so deeply important. Bake your family favorite holiday cookie or any other holiday cookie recipe from their site and tag @challengebutter and @Cookies4kids along with #ChallengeForACure with your cookie photo. And if the idea of baking with your littles is too much, Hetal gives us some stellar tips on how to bake together without making huge messes or being overly stressed about it.  No single recipe for this one but MANY recipes in Hetal's gorgeous cookbooks and a recipe for some beautiful stained-glass sugar cookies on the side of special holiday edition Challenge butter. Go check them out and have your own lil bake sale, after all, it's cookie season!

The holidays are often an excuse to eat more cookies than any other time of year. Many people have family traditions where they gather to make sweet treats. Zoë François may have your next cookie recipe.Minnesota baker Zoë François is known to many online as Zoe Bakes. She has more than 400,000 followers on Instagram and also a Max (former HBO) show with Minnesota chef Andrew Zimmern. She is the author of three cookbooks, including her most recent book, “Zoe Bakes Cookies.” And you can meet her on Monday for a holiday cookie event at Graze Food Hall in Minneapolis.Zoe joined MPR News host Nina to talk about her cookbook full of 75 cookie, bar and brownie recipes.

Pastry chef Clarice Lam is out with a new cookbook this fall--Breaking Bao; 88 Bakes and Snacks from Asia and Beyond. The book is a fun and energetic mingling of sweet and savory offerings that reflects her own background and travels, and the breadth of what a pastry chef might prepare in a restaurant. She recently sat down with Andrew in Brooklyn, to discuss her life and career so far and what readers can expect from the book, and why.This episode is part of the Andrew Talks to Chefs New Episode Holiday Marathon, brought to you by The Dish, Andrew's most recent book, which just became available in paperback, with a cool new black-and-white cover. Be sure to check it out, and subscribe to the pod wherever you listen so you can keep up with the Marathon and all forthcoming episodes. Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for professionals. Sign up today for a basic  (free) or premium membership. And please check out our fellow meez network podcasts and newsletters! THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Ever wonder how Christmas cookies became a beloved holiday tradition? In this episode, we're diving into the delicious history of Christmas cookies, tracing their journey from ancient spice-filled treats to the beautifully decorated confections we know today. Learn how baking traditions from around the world—from gingerbread houses in Germany to black pepper cookies in Norway—shaped the way we celebrate with cookies during the holidays. We'll also explore the modern magic of holiday cookie culture, from cookie swaps and viral recipes to the art of decorating sugar cookies that could rival any winter wonderland. Whether you're a casual baker or a seasoned pro, this episode is packed with festive flavor and history you won't want to miss. As a sweet ending, we'll read an excerpt from The Lost Years of Santa Claus, the book that uncovers Santa's untold past and the origins of his magical holiday adventures. Tune in and let's bake up some holiday cheer together! Contact: ⁠⁠⁠email⁠⁠⁠ ⁠⁠⁠website⁠⁠⁠ Special thanks to: The Christmas Song/Heaven/Slow 3/4 Song by Peter Evans, Tom Blancarte, and Brandon Seabrook - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠CC by 3.0⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Santa Claws is Coming by Ergo Phizmiz - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠CC by 3.0⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ holiday by Dee Yan-Key - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠CC by 3.0⁠⁠

We are a week away from Thanksgiving, and this week, Award-winning authors J. Kenji Lopez-Alt and Deb Perelman give us the best advice on making the perfect Thanksgiving spread. From gravy hot takes to best brining practices and the ideal way to cook a perfect turkey we have you covered. J. Kenji López-Alt and Deb Perelman are co-hosts of "The Recipe with Kenji and Deb" podcast. Deb left us her recipe for delicious dinner rolls, Sour Cream & Chive Fantails. Then, we move on to delicious Indian-inspired desserts with cookbook author Hetal Vasavada. Her flavor combinations will transform your typical bars, cookies, and pies into deliciously nutty and sometimes spicy desserts. Hetal is the author of Desi Bakes, and she left us her recipe for Pistachio & Cardamom Muddy Buddies.Broadcast dates for this episode:November 22, 2024 (originally aired)Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

Welcome to another episode of "Dishing with Stephanie's Dish," where we dive into the world of food with our guests from all corners of the culinary landscape. This time, we're delighted to have Nicole Aufderhar with us, known for her Instagram page @TenThousandBakes, where she showcases her incredible baking creations. Our conversation traces her baking journey from family traditions to competing on the Great American Baking Show, where she reached the final three and participated in the finale. Nicole shares her love for Minnesota State Fair Baking and her insights into balancing a creative passion with an artistic career. Join us as we explore her baking adventures, inspirations, and the sweet success she's found along the way.EPISODE TRANSCRIPT:Stephanie Hansen [00:00:16]:Hello, everybody, and welcome to Dishing with Stephanie's dish, the podcast where we talk to people in the food space. And today, my guest is Nicole Ofterhauer, and she is at 10000 Bakes on Instagram. And we became friends, kind of funny, through the Jason show's hottest day on record at the state fair.Nicole Aufderhar [00:00:36]:Yes. Where we were all dying and couldn't think straight.Stephanie Hansen [00:00:40]:Yeah. We were just, like, sweating ourselves off, and you had made these super beautiful blueberry macarons. And you were there to talk about your experience that you'd had as a state fair baker, but also on the Great American Baking Show, which if people don't know because I still think people don't know that that show exists.Nicole Aufderhar [00:01:01]:They don't know. Even, like, my friends and family sometimes don't know that it exists. It's yeah. Everyone knows the British version, but surprise, there's an American one.Stephanie Hansen [00:01:10]:Yes. So The Great British Bake Off, spun off a great American baking show, and Nicole was a guest on it and did very well. Weren't you, like, in the final 3?Nicole Aufderhar [00:01:20]:Yeah. Yeah. I made it all the way to the finals.Stephanie Hansen [00:01:22]:Okay. So that's exciting. And I just wanna point out, I don't know when people are gonna listen to this because I'm probably gonna release it maybe this Friday or the next Friday. I haven't decided yet. ButNicole Aufderhar [00:01:34]:Mhmm.Stephanie Hansen [00:01:35]:If you haven't gotten a chance, please go right now to Nicole's Instagram page and look at 10,000 Bakes. Because, honestly, she has some of the most amazing spooky treats on there. Girl, I mean, those the skull truffles with the raspberry filling, are you kidding me?Nicole Aufderhar [00:01:51]:Oh, yeah. Thank you. Yeah. I I've always been kind of a Halloween nut. Like, always been my thing. The spookier, the better. And so for me, Halloween baking is kinda all about embracing kind of the quirky and weird. So I just go all in with it.Nicole Aufderhar [00:02:07]:It's always fun every year.Stephanie Hansen [00:02:09]:I mean, your stuff is real cool looking. Very beautiful. There was also a black was it what kind of a, cake was it?Nicole Aufderhar [00:02:18]:Yeah. So I made it was a peri breast, actually. So, like, a patichou base pastry.Stephanie Hansen [00:02:26]:Yeah. It looked like chew pastries stuffed or filled with, like, a cream of some sort.Nicole Aufderhar [00:02:31]:Yep. Yeah. So I used, black cocoa creme pat, and then there was also you couldn't see the picture, but there was, like, a raspberry gel as well. So kind of that dark chocolate raspberry thing kinda fitting with Halloween.Stephanie Hansen [00:02:44]:I mean, it was unbelievably fantastic looking.Nicole Aufderhar [00:02:47]:Oh, thanks. Yeah. Like I said, it's I get to be my weird artistic self this time of year, so it's kind of fun.Stephanie Hansen [00:02:53]:I like your weird artistic self. Take that and the listener kind of on the journey of how this whole thing started for you.Nicole Aufderhar [00:03:01]:So I have kind of been baking my entire life. You know, like, most people grew up mom in the kitchen, Nestle Toll House, Christmas cutout. You know, nothing, like, crazy, but just, you know, family baking. And as I grew up, I just kinda started to dive more and more into it. I'm kind of a shy person. So when I would go to parties, like, talking to people is stressful, but if I bring a bank, that gives me something to talk about. Sure. So, you know, I kind of started doing that more.Nicole Aufderhar [00:03:30]:And in college, I actually studied photography with, like, emphasis on food photography. And because I don't wanna take pictures of babies. So I decided to do the food route, and then I kinda decided that, well, if I wanna take pictures of beautiful things, I might have to learn how to bake some of these things. And so it's just kind of continued to grow and grow, and it's always been kind of my creative endeavor that's just for me and just for fun and really lets me express myself without the pressure. You know, I'm an artist full time, so I have that pressure there. So this is just just for fun, just for me. And when I saw that there was a great American baking show, which I didn't even know. You know, I've watched the British version for years, and then I saw online that they were casting for the American version.Nicole Aufderhar [00:04:19]:I thought, oh, well, let's let's see. Why not? You know? And I put my hat in the ring, and I made it all the way to the final round of 1st year, which I wasn't expecting. It's a very long process, and I just what I thought would maybe just be something that I'd enter and never hear from again ended up being this multiyear journey of traveling with baked goods and auditions. And after a couple 2 years of auditioning, I was cast on the show.Stephanie Hansen [00:04:51]:So yeah. So exciting.Nicole Aufderhar [00:04:53]:Yeah.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Stephanie Hansen [00:04:54]:So how long from the beginning of you arriving to start the taping to when you go home is that length of time?Nicole Aufderhar [00:05:04]:So you are there basically for an entire month. For us, it was the entire month of August. You do a lot of prep work stateside before you go, you know, coming up with your own recipes and stuff. But once you are there, you are there the whole time. Even if you're eliminated, then you just kinda get a London vacation, but you're there for the entire month.Stephanie Hansen [00:05:24]:So they do it in the Great British Bake Off same space?Nicole Aufderhar [00:05:28]:Yeah. So for the Great British Bake Off, there's 2 tents. There is a tent where they film the version everybody knows, and then there's a tent where they film, like, celebrity versions, and I believe it's coming from Janae Baycock is still there as well, but, yeah, there are 2 tents. We're in the the other tent, like so it's not the tent, but it's one of theirs.Stephanie Hansen [00:05:51]:Yeah. And Paul and Pru are still judges.Nicole Aufderhar [00:05:55]:Yeah. Yeah. It's the same judges. It's Paul and Pru. We have American hosts. You know, that's the difference. People always kind of, I don't wanna say, hate on the American version, but they always say, oh, we don't like it because they're hypercompetitive, and they don't have the accents and all this. And I'm like, well, yeah, we don't have the accents.Nicole Aufderhar [00:06:12]:Sure. And that's the baddest. Yeah. Yeah.Stephanie Hansen [00:06:16]:So there's that.Nicole Aufderhar [00:06:18]:Yeah. So, you know, I mean, if you wanna nitpick, but it's still, like, a heartwarming, friendly show. Like, once people sit down and watch it, they're like, oh, that's actually enjoyable. I'm like, yes. That's what I've been telling you.Stephanie Hansen [00:06:32]:It is funny that the perception of Bake Off and what people love and what attracted me to it too was just how kind and supportive everybody is. And we've gotten used to watching these, you know, chopped and these sort of aggressive male dominated, like, shows of competition. And it is funny because I do think America in general this is a very gross generalization, but I do think we're more competitive. We're very aggressively business focused, like, success focused. And I think what is nice about The Bake Off is there's a lot of people from all these different walks of life, and they just happen to make pastry too or they're bakers.Nicole Aufderhar [00:07:20]:Yeah. Yeah. That's exactly what it is. And that's when I auditioned because I talked a lot about my state fair, you know, competing background. And they purposely were, like, asking me, well, are you hypercompetitive? Are you how do you feel if you don't win? You know? And so I had to make sure that I expressed that I'm not competitive despite all that. Like, I love the community behind these competitions and the friends that I've made, and they are trying to seek out people for that show that are there to just be with other bakers and have fun and get this experience and aren't there because I wanna win. And, I mean, the prize is a cake plate. You know? Like, you're not getting $20,000 or a book deal.Nicole Aufderhar [00:08:01]:You know? You get a cake plate. So if you're not there to just have a good time, you know, they're not gonna put you in the tent.Stephanie Hansen [00:08:09]:You happen to mention the state fair. Can you talk a little bit about your state fair baking experience? Because you're pretty well known and traveled in the state fair scene too. Minnesota State Fair.Nicole Aufderhar [00:08:23]:Yeah. Yeah. Especially the last year, people have kind of, I don't know, found my like, I've always shared about my journey with it. That's kinda why I started my Instagram page was because I wanted to share this community and show how accessible it is. Like, you don't have to be an incredible baker to enter. You just start. You just start entering stuff, and you get to meet people on entry day. And sometimes you get feedback from the judges.Nicole Aufderhar [00:08:48]:Sometimes you get head scratching feedback from the judges, but, like, it's just a super fun thing. And so I grew up with a step grandma who competed and kinda taught me the ropes from a young age and was kinda harsh about it, but it served me in the long run. And, so then about gosh. It's been 10 years now, I believe, I started. I did my first contest. I just entered three things, you know, just to kinda feel it out, and all 3 of them ribbon. I got 2 seconds and a 5th, and I was like, oh,Stephanie Hansen [00:09:20]:okay. You know? That's either this isNicole Aufderhar [00:09:24]:you know, I wasn't sure what to think. I'm like, oh, this is easier than I thought, or I might actually be kinda good at baking because your friends and family are always like, oh, everything's fantastic, but isStephanie Hansen [00:09:33]:it really? You know?Nicole Aufderhar [00:09:35]:So it's kinda given me this avenue to try new things and meet new people. And over the years, you know, I've I've done pretty well, and I've made some really amazing friends, and I just it's something I look forward to all year round.Stephanie Hansen [00:09:48]:What do you remember what the three things you were that you made in the first?Nicole Aufderhar [00:09:53]:Yeah. They weren't even I'd call them baking light. Honestly, it was like a granola bar and then some granola, and then they used to do this thing called the recipe challenge Yep. Where everyone would get the same recipe. You know? So it's kinda like the technical on the makeup, honestly, which is what appealed to me is you all get the same recipe. You kinda have to interpret it. And so I got a second place on that. I got a second place on the bars, and then I got a 5th place on the granola.Nicole Aufderhar [00:10:23]:And the the funny thing with the cookies was I was always under this belief that you had to enter things freshly baked that morning, you know. So I woke up early to do my final round, and they didn't they failed. The dough, I don't know what I did wrong or if it was the heat, it failed. And so I'm crying in the kitchen. I'm like, what do I do? Well, I had ones that I had stored in the freezer, like, 3 weeks ago. I mean Yeah. I was like, I wanna save them just in case, and I'm so glad I did because that's what I ended up entering were 3 week old transfer cookies, and they still placed.Stephanie Hansen [00:10:55]:Yeah. And a lot of people do that. Like, I know another woman, and she enters, like, 82 contests. And some of her stuff comesNicole Aufderhar [00:11:03]:inStephanie Hansen [00:11:03]:the freezer, and she pulls it out the night before, and that's what they enter.Nicole Aufderhar [00:11:07]:That's what I and that's what I've been telling people this year, especially, people are surprised to learn that I did that. And I'm like, yeah. And they're like, well, but don't they taste them? Like, yeah. You know, you can kinda tell freezer goods from the fresh, but that's what everybody else is doing. So if you're the best of the freezer bunch Yeah. You know, and it works.Stephanie Hansen [00:11:25]:How many categories did you enter this year?Nicole Aufderhar [00:11:28]:This year, I ended up doing 12, I believe it was, which I'm not I mean, there's people that show up with laundry baskets full of stuff, you know, and max out at 20. I doing 12 was a lot for me. I usually, like, keep them in the single digits. But, yeah, it went really well. Half of them ribboned. I got a smoked steaks for the first time, so it was a lot of fun this year.Stephanie Hansen [00:11:52]:Yeah. And what people maybe don't know I mean, you said mentioned that you're an artist. You make, leather bound journals and leather goods. And, what's your website for that? Because I wanna make sure we tell people because your work's reallyThanks for reading Stephanie's Dish Newsletter! This post is public so feel free to share it.Nicole Aufderhar [00:12:07]:So my website is wayfaringgoods.com, and it's not wayfair like that big furniture supply place or whatever. It's spelled wayfaringgoods.com.Stephanie Hansen [00:12:21]:I love it. Yeah. Because you're not doing this in a professional scope.Nicole Aufderhar [00:12:28]:No. Baking is right now, you know, probably, you know, I don't know, forever. It's just for fun. I I love what I do with my leather business. That has been something I've been doing full time for 15 years. Like, that's really where my I don't know. I'm as passionate about baking as I am about leather, but I like keeping my leather as my business and my baking as my creative passion, which I think is important for professional creatives to have that thing without the pressure of selling.Stephanie Hansen [00:13:03]:And let's talk about that for a second because that's sort of uniquely American too. I think that this idea is like, oh, well, she's making all this stuff. She's in competitive realm. She's doing really well, so she must be planning a bakery because we, like, don't really just allow ourselves to have these creative outlets without making them into something. We feel the pressure from ourselves.Nicole Aufderhar [00:13:28]:Yeah. Oh, exactly. And I think I mean, it's so important to have that creative passion that you don't have that pressure behind. And I I think so I started my business right out of college. I could have either gone the professional photography router than what I did. And so I think because I started young, I learned how important it is to have that creative passion just for fun. I see a lot of my friends that have since pursued kinda similar art businesses, and I see them now struggling with this. Like, oh, well, I'm also good at this, so I should sell this and I should do that.Nicole Aufderhar [00:14:05]:And it's like, no. You don't have to sell everything you make. Like, if you're a creative person, you might be good at a lot of different creative things.Stephanie Hansen [00:14:13]:Yes.Nicole Aufderhar [00:14:14]:You know? And it stops being fun when you know, like, if I have a failure in the kitchen, I'm disappointed. You know? I get frustrated, but it's okay because it's not going anywhere. I don't have to worry about someone a customer coming. I don't have to, you know, it's a different kind of failure versus the feeling when you're struggling with the business. And so I I like having those two things very separate.Stephanie Hansen [00:14:41]:Yeah. I can see that too. And, also, like, this idea that because you're good at something or because you make something, then it's becomes less a hobby and then a job. And sometimes I struggle with that because I'm just cooking now between the cookbook and the show and the adjacent appearances and, my blog.Nicole Aufderhar [00:15:02]:I feelStephanie Hansen [00:15:02]:like I'm just cooking all the time. And sometimes, like, I feel another like, I have to, like, videotape everything I'm doing. And, like, the other day, I was like, I'm not pulling out the video camera. I'm going to cook something that could I? Sure. But, I'm just going to make these apple muffins because I have apples and I feel like an apple muffin and I'm not going to videotape it and you know what? I'm not even going to write down the recipe. And I just was like I just sat in the moment. I enjoyed the bake. I loved the smell it made my house.Stephanie Hansen [00:15:33]:The muffins came out. I ate 1. I gave one to the dog and then I went and distributed them the neighborhood and got rid of them and came home and was like, oh, that was fun.Nicole Aufderhar [00:15:43]:Yeah. Isn't that's the best. That is those are that's the best feelings. And I know exactly even though, like, I don't do my baking on a professional level, just in the world of social media. Like you said, you have this pressure to film everything you do and turn everything that you do into some form of content. And that just sucks sucks the fun out of it. You know? Like, you know, sometimes it's fun, you know, but if you're not feeling it, like, don't do it. If Yeah.Nicole Aufderhar [00:16:11]:I don't know. You know, it's important to, like obviously, for you, it is part of your work.Stephanie Hansen [00:16:17]:But But is it I mean, also and I'm sort of like I don't know. I'm just sort of working through this too. Like, we give a lot away of ourselves as creators, as people in a social media space, and it's just demanding. And I don't wanna, like, sound not grateful because I am because you build a platform and people really dig your stuff and that's fun, but also, like, trying to recognize what's real and what's not real sometimes.Nicole Aufderhar [00:16:50]:Yes. Yep. Yeah. Because people see a version of you and and a version of what you do, and they expect that over and over and over again.Stephanie Hansen [00:17:00]:Yeah.Nicole Aufderhar [00:17:00]:And it can be exhausting. Yeah. And some daysStephanie Hansen [00:17:04]:you don't feel like delivering that.Nicole Aufderhar [00:17:06]:Yeah. I don't. You know? And and then sometimes I feel like, oh, I have to put it out there because I put everything out there, and then I do it and it doesn't do well or whatever. And then I stress out about that. It's like, why? Why?Stephanie Hansen [00:17:17]:Yeah.Nicole Aufderhar [00:17:18]:You know?Stephanie Hansen [00:17:20]:Well, you and I had coffee, and I think you well, we met at the hottest day of the year, and then you followed up. And you're like, would you ever wanna have coffee? I was like, yes. Of course. And I I also loved that you reached out to me because I do like bringing this creative online life sometimes into the real life of you and I just sitting and having a cup of coffee and talking about what we're into and what's fun. And I just I was I was appreciative that you reached out. And I I wish more people would do that kind of in a real space because I think that's how you grow and how you can help mentor others and help others find their path because so many people have helped me along the way. My goodness.Nicole Aufderhar [00:18:04]:Yeah. No. Yeah. And I I'm still so grateful you said yes because Sure. It is super important. And I think that people are kinda surprised when others are willing to do stuff in person and meet in person. And even for my tiny little thing that I do at the state fair, I met people online and they were worried about bugging me or asking me questions. And I'm like, why? Like, oh, I Yeah.Nicole Aufderhar [00:18:27]:I I and maybe not I love talking about that kind of stuff. If I can help somebody else, like, I go to competition. I'm like, so, like Yeah. Like, it's better for all of us in the long run, you know, if we're encouraging others to do it and get better and help the people where we can with stuff that we've learned along the way. And, like, I personally enjoy doing that. So that's why it was so exciting to Yeah. Get to sit and talk with you and, you know, meet someone else of the food, you know, yeah, and just learn from each other.Stephanie Hansen [00:18:59]:So what's next for you, Nicole? Have you thought about that?Nicole Aufderhar [00:19:05]:All the time. No. Again, after having done the show and now I've I've been very fortunate since the show came out with opportunities that have come my way. You know, you never know if anyone's gonna notice or pay attention or anything, and I've honestly been quite overwhelmed with the amount of stuff that I have done. And so people, you know, they expect the bakery. They expect us to expect that. That is not that's not on my realm. That's not what I'm thinking at all.Nicole Aufderhar [00:19:36]:I long term dream, short term dream. I don't know. I always tell people I would like to do a cookbook. That is something I thought of wanting to do years. I mean, that's kinda always been in the back of my head because Yeah. I enjoy the recipe development portion of baking. So that's kinda where my strong suit is. That's where I that's what I enjoy the most.Nicole Aufderhar [00:19:59]:So, you know, obviously, I'm gonna be continuing on with my leather business as always Yep. Gearing up for holiday season right now. So that's, you know, the main part of my life, but I'm just gonna continue to create recipes, share that, share the state fair knowledge, and just be willing to embrace and be open to whatever might come from it.Stephanie Hansen [00:20:26]:Alright. Let's do something fun. Are you ready for fun? Maybe. Always. I have, like, 5 to 10 questions. We'll see how it goes. Just random kinda rapid fire questions.Nicole Aufderhar [00:20:40]:Oh gosh.Stephanie Hansen [00:20:42]:They're not hard. They're they're all about you. They're not hard.Nicole Aufderhar [00:20:46]:Okay.Stephanie Hansen [00:20:46]:Oh, okay. Here's number 1. What is the first bake you remember making yourself?Nicole Aufderhar [00:20:54]:Cupcakes. Cute. Yeah. Like, as a kid? It's so basic, but that's yeah. Strawberry cupcakes with Swiss meringue buttercream. Yum. That was my first, quote, unquote, real bake that I did.Stephanie Hansen [00:21:08]:I love it. Okay. When you go to a potluck, what do you typically bring?Nicole Aufderhar [00:21:16]:Macarons.Stephanie Hansen [00:21:18]:Oh, fancy. Yes.Nicole Aufderhar [00:21:20]:They're easy to share. They look impressive, but they're pretty easy to whip up.Stephanie Hansen [00:21:25]:Okay. What is the first thing you eat from a Halloween candy bucket?Nicole Aufderhar [00:21:32]:That's funny. Snickers popped into my head first, but Reese's are my favorite, but I guess Snickers would be my first.Stephanie Hansen [00:21:37]:Okay. I love that. Reese's is the number one popular candy. You probably know that.Nicole Aufderhar [00:21:41]:Yeah.Stephanie Hansen [00:21:41]:Yeah. What, is the restaurant that you've been to more than any other?Nicole Aufderhar [00:21:51]:Well, green scene since moving up to Walker. That would be yeah. Okay. I love the green scene here in town.Stephanie Hansen [00:21:57]:And you live in Walker. I should mention that. Yes. What's your most used pan?Nicole Aufderhar [00:22:05]:I my little I have a little saucepan, and I will shove anything I can into it even if it's not supposed to fit. I love it.Stephanie Hansen [00:22:12]:I have one of those too, and it's funny. Yeah.Nicole Aufderhar [00:22:15]:Yeah. Yeah. Doesn't fit. Okay. I just did that last meal with some jam. It was poor decision but I think it worked.Stephanie Hansen [00:22:21]:But you still loved your pan. Okay. This is your last question in the in the final round of the rapid fire questioning. What's an existing cookbook you wish you had written?Nicole Aufderhar [00:22:36]:Oh. Oh. I'm looking at all my cookbooks. I know. It's aStephanie Hansen [00:22:41]:hard one.Nicole Aufderhar [00:22:42]:That is a hard one. I can't I well, it's funny because I feel like picking any of them. I'm not worthy of any of them, but I have they're all old vintage ones. Like, I have this rose what's her last name?Stephanie Hansen [00:23:03]:Birnbaum Levy Birnbaum.Nicole Aufderhar [00:23:05]:I use a lot of her books. I wish I had the skill and the abilities to write something like that.Stephanie Hansen [00:23:11]:Do you know that that cake bible book that she wrote is having its 35th anniversary this year?Nicole Aufderhar [00:23:17]:I don't see that. I know. I can't believe it because except I have all, like, the real old vintage ones of it, and it's it's so cool that it still has stood the test of time.Stephanie Hansen [00:23:27]:Yeah. No. I love that you have those. That's amazing. Well, Nicole, I hope people will follow you on Instagram at 10000 Bakes. We're gonna for sure have you on, Jason's show next summer so we get a chance to connect with her there again. Wonderful. Also been doing reviews of Great British Bake Off with Bradley and Dawn on my talk 107.1.Stephanie Hansen [00:23:50]:Yeah. Yep. People should follow you, and you're making really cool Halloween stuff right now.Nicole Aufderhar [00:23:56]:Yeah. Thanks. Yes. We're having fun over here.Stephanie Hansen [00:23:59]:Yeah. It's amazing. Alright. Well, when you're gonna be coming down to town next or not downtown, down to town, next, give me a shout, and we'll have coffee again. It was fun.Nicole Aufderhar [00:24:09]:Oh, definitely. Totally.Stephanie Hansen [00:24:10]:Alright. Thanks, Nicole. I appreciate you spending time with us today. Yeah.Nicole Aufderhar [00:24:14]:Thank you.Stephanie Hansen [00:24:14]:We'll talk soon. Bye bye. Bye. Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Welcome to another episode of "Dishing with Stephanie's Dish," where we dive into the world of food with our guests from all corners of the culinary landscape. This time, we're delighted to have Nicole Aufderhar with us, known for her Instagram page @TenThousandBakes, where she showcases her incredible baking creations. Our conversation traces her baking journey from family traditions to competing on the Great American Baking Show, where she reached the final three and participated in the finale. Nicole shares her love for Minnesota State Fair Baking and her insights into balancing a creative passion with an artistic career. Join us as we explore her baking adventures, inspirations, and the sweet success she's found along the way.EPISODE TRANSCRIPT:Stephanie Hansen [00:00:16]:Hello, everybody, and welcome to Dishing with Stephanie's dish, the podcast where we talk to people in the food space. And today, my guest is Nicole Ofterhauer, and she is at 10000 Bakes on Instagram. And we became friends, kind of funny, through the Jason show's hottest day on record at the state fair.Nicole Aufderhar [00:00:36]:Yes. Where we were all dying and couldn't think straight.Stephanie Hansen [00:00:40]:Yeah. We were just, like, sweating ourselves off, and you had made these super beautiful blueberry macarons. And you were there to talk about your experience that you'd had as a state fair baker, but also on the Great American Baking Show, which if people don't know because I still think people don't know that that show exists.Nicole Aufderhar [00:01:01]:They don't know. Even, like, my friends and family sometimes don't know that it exists. It's yeah. Everyone knows the British version, but surprise, there's an American one.Stephanie Hansen [00:01:10]:Yes. So The Great British Bake Off, spun off a great American baking show, and Nicole was a guest on it and did very well. Weren't you, like, in the final 3?Nicole Aufderhar [00:01:20]:Yeah. Yeah. I made it all the way to the finals.Stephanie Hansen [00:01:22]:Okay. So that's exciting. And I just wanna point out, I don't know when people are gonna listen to this because I'm probably gonna release it maybe this Friday or the next Friday. I haven't decided yet. ButNicole Aufderhar [00:01:34]:Mhmm.Stephanie Hansen [00:01:35]:If you haven't gotten a chance, please go right now to Nicole's Instagram page and look at 10,000 Bakes. Because, honestly, she has some of the most amazing spooky treats on there. Girl, I mean, those the skull truffles with the raspberry filling, are you kidding me?Nicole Aufderhar [00:01:51]:Oh, yeah. Thank you. Yeah. I I've always been kind of a Halloween nut. Like, always been my thing. The spookier, the better. And so for me, Halloween baking is kinda all about embracing kind of the quirky and weird. So I just go all in with it.Nicole Aufderhar [00:02:07]:It's always fun every year.Stephanie Hansen [00:02:09]:I mean, your stuff is real cool looking. Very beautiful. There was also a black was it what kind of a, cake was it?Nicole Aufderhar [00:02:18]:Yeah. So I made it was a peri breast, actually. So, like, a patichou base pastry.Stephanie Hansen [00:02:26]:Yeah. It looked like chew pastries stuffed or filled with, like, a cream of some sort.Nicole Aufderhar [00:02:31]:Yep. Yeah. So I used, black cocoa creme pat, and then there was also you couldn't see the picture, but there was, like, a raspberry gel as well. So kind of that dark chocolate raspberry thing kinda fitting with Halloween.Stephanie Hansen [00:02:44]:I mean, it was unbelievably fantastic looking.Nicole Aufderhar [00:02:47]:Oh, thanks. Yeah. Like I said, it's I get to be my weird artistic self this time of year, so it's kind of fun.Stephanie Hansen [00:02:53]:I like your weird artistic self. Take that and the listener kind of on the journey of how this whole thing started for you.Nicole Aufderhar [00:03:01]:So I have kind of been baking my entire life. You know, like, most people grew up mom in the kitchen, Nestle Toll House, Christmas cutout. You know, nothing, like, crazy, but just, you know, family baking. And as I grew up, I just kinda started to dive more and more into it. I'm kind of a shy person. So when I would go to parties, like, talking to people is stressful, but if I bring a bank, that gives me something to talk about. Sure. So, you know, I kind of started doing that more.Nicole Aufderhar [00:03:30]:And in college, I actually studied photography with, like, emphasis on food photography. And because I don't wanna take pictures of babies. So I decided to do the food route, and then I kinda decided that, well, if I wanna take pictures of beautiful things, I might have to learn how to bake some of these things. And so it's just kind of continued to grow and grow, and it's always been kind of my creative endeavor that's just for me and just for fun and really lets me express myself without the pressure. You know, I'm an artist full time, so I have that pressure there. So this is just just for fun, just for me. And when I saw that there was a great American baking show, which I didn't even know. You know, I've watched the British version for years, and then I saw online that they were casting for the American version.Nicole Aufderhar [00:04:19]:I thought, oh, well, let's let's see. Why not? You know? And I put my hat in the ring, and I made it all the way to the final round of 1st year, which I wasn't expecting. It's a very long process, and I just what I thought would maybe just be something that I'd enter and never hear from again ended up being this multiyear journey of traveling with baked goods and auditions. And after a couple 2 years of auditioning, I was cast on the show.Stephanie Hansen [00:04:51]:So yeah. So exciting.Nicole Aufderhar [00:04:53]:Yeah.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Stephanie Hansen [00:04:54]:So how long from the beginning of you arriving to start the taping to when you go home is that length of time?Nicole Aufderhar [00:05:04]:So you are there basically for an entire month. For us, it was the entire month of August. You do a lot of prep work stateside before you go, you know, coming up with your own recipes and stuff. But once you are there, you are there the whole time. Even if you're eliminated, then you just kinda get a London vacation, but you're there for the entire month.Stephanie Hansen [00:05:24]:So they do it in the Great British Bake Off same space?Nicole Aufderhar [00:05:28]:Yeah. So for the Great British Bake Off, there's 2 tents. There is a tent where they film the version everybody knows, and then there's a tent where they film, like, celebrity versions, and I believe it's coming from Janae Baycock is still there as well, but, yeah, there are 2 tents. We're in the the other tent, like so it's not the tent, but it's one of theirs.Stephanie Hansen [00:05:51]:Yeah. And Paul and Pru are still judges.Nicole Aufderhar [00:05:55]:Yeah. Yeah. It's the same judges. It's Paul and Pru. We have American hosts. You know, that's the difference. People always kind of, I don't wanna say, hate on the American version, but they always say, oh, we don't like it because they're hypercompetitive, and they don't have the accents and all this. And I'm like, well, yeah, we don't have the accents.Nicole Aufderhar [00:06:12]:Sure. And that's the baddest. Yeah. Yeah.Stephanie Hansen [00:06:16]:So there's that.Nicole Aufderhar [00:06:18]:Yeah. So, you know, I mean, if you wanna nitpick, but it's still, like, a heartwarming, friendly show. Like, once people sit down and watch it, they're like, oh, that's actually enjoyable. I'm like, yes. That's what I've been telling you.Stephanie Hansen [00:06:32]:It is funny that the perception of Bake Off and what people love and what attracted me to it too was just how kind and supportive everybody is. And we've gotten used to watching these, you know, chopped and these sort of aggressive male dominated, like, shows of competition. And it is funny because I do think America in general this is a very gross generalization, but I do think we're more competitive. We're very aggressively business focused, like, success focused. And I think what is nice about The Bake Off is there's a lot of people from all these different walks of life, and they just happen to make pastry too or they're bakers.Nicole Aufderhar [00:07:20]:Yeah. Yeah. That's exactly what it is. And that's when I auditioned because I talked a lot about my state fair, you know, competing background. And they purposely were, like, asking me, well, are you hypercompetitive? Are you how do you feel if you don't win? You know? And so I had to make sure that I expressed that I'm not competitive despite all that. Like, I love the community behind these competitions and the friends that I've made, and they are trying to seek out people for that show that are there to just be with other bakers and have fun and get this experience and aren't there because I wanna win. And, I mean, the prize is a cake plate. You know? Like, you're not getting $20,000 or a book deal.Nicole Aufderhar [00:08:01]:You know? You get a cake plate. So if you're not there to just have a good time, you know, they're not gonna put you in the tent.Stephanie Hansen [00:08:09]:You happen to mention the state fair. Can you talk a little bit about your state fair baking experience? Because you're pretty well known and traveled in the state fair scene too. Minnesota State Fair.Nicole Aufderhar [00:08:23]:Yeah. Yeah. Especially the last year, people have kind of, I don't know, found my like, I've always shared about my journey with it. That's kinda why I started my Instagram page was because I wanted to share this community and show how accessible it is. Like, you don't have to be an incredible baker to enter. You just start. You just start entering stuff, and you get to meet people on entry day. And sometimes you get feedback from the judges.Nicole Aufderhar [00:08:48]:Sometimes you get head scratching feedback from the judges, but, like, it's just a super fun thing. And so I grew up with a step grandma who competed and kinda taught me the ropes from a young age and was kinda harsh about it, but it served me in the long run. And, so then about gosh. It's been 10 years now, I believe, I started. I did my first contest. I just entered three things, you know, just to kinda feel it out, and all 3 of them ribbon. I got 2 seconds and a 5th, and I was like, oh,Stephanie Hansen [00:09:20]:okay. You know? That's either this isNicole Aufderhar [00:09:24]:you know, I wasn't sure what to think. I'm like, oh, this is easier than I thought, or I might actually be kinda good at baking because your friends and family are always like, oh, everything's fantastic, but isStephanie Hansen [00:09:33]:it really? You know?Nicole Aufderhar [00:09:35]:So it's kinda given me this avenue to try new things and meet new people. And over the years, you know, I've I've done pretty well, and I've made some really amazing friends, and I just it's something I look forward to all year round.Stephanie Hansen [00:09:48]:What do you remember what the three things you were that you made in the first?Nicole Aufderhar [00:09:53]:Yeah. They weren't even I'd call them baking light. Honestly, it was like a granola bar and then some granola, and then they used to do this thing called the recipe challenge Yep. Where everyone would get the same recipe. You know? So it's kinda like the technical on the makeup, honestly, which is what appealed to me is you all get the same recipe. You kinda have to interpret it. And so I got a second place on that. I got a second place on the bars, and then I got a 5th place on the granola.Nicole Aufderhar [00:10:23]:And the the funny thing with the cookies was I was always under this belief that you had to enter things freshly baked that morning, you know. So I woke up early to do my final round, and they didn't they failed. The dough, I don't know what I did wrong or if it was the heat, it failed. And so I'm crying in the kitchen. I'm like, what do I do? Well, I had ones that I had stored in the freezer, like, 3 weeks ago. I mean Yeah. I was like, I wanna save them just in case, and I'm so glad I did because that's what I ended up entering were 3 week old transfer cookies, and they still placed.Stephanie Hansen [00:10:55]:Yeah. And a lot of people do that. Like, I know another woman, and she enters, like, 82 contests. And some of her stuff comesNicole Aufderhar [00:11:03]:inStephanie Hansen [00:11:03]:the freezer, and she pulls it out the night before, and that's what they enter.Nicole Aufderhar [00:11:07]:That's what I and that's what I've been telling people this year, especially, people are surprised to learn that I did that. And I'm like, yeah. And they're like, well, but don't they taste them? Like, yeah. You know, you can kinda tell freezer goods from the fresh, but that's what everybody else is doing. So if you're the best of the freezer bunch Yeah. You know, and it works.Stephanie Hansen [00:11:25]:How many categories did you enter this year?Nicole Aufderhar [00:11:28]:This year, I ended up doing 12, I believe it was, which I'm not I mean, there's people that show up with laundry baskets full of stuff, you know, and max out at 20. I doing 12 was a lot for me. I usually, like, keep them in the single digits. But, yeah, it went really well. Half of them ribboned. I got a smoked steaks for the first time, so it was a lot of fun this year.Stephanie Hansen [00:11:52]:Yeah. And what people maybe don't know I mean, you said mentioned that you're an artist. You make, leather bound journals and leather goods. And, what's your website for that? Because I wanna make sure we tell people because your work's reallyThanks for reading Stephanie's Dish Newsletter! This post is public so feel free to share it.Nicole Aufderhar [00:12:07]:So my website is wayfaringgoods.com, and it's not wayfair like that big furniture supply place or whatever. It's spelled wayfaringgoods.com.Stephanie Hansen [00:12:21]:I love it. Yeah. Because you're not doing this in a professional scope.Nicole Aufderhar [00:12:28]:No. Baking is right now, you know, probably, you know, I don't know, forever. It's just for fun. I I love what I do with my leather business. That has been something I've been doing full time for 15 years. Like, that's really where my I don't know. I'm as passionate about baking as I am about leather, but I like keeping my leather as my business and my baking as my creative passion, which I think is important for professional creatives to have that thing without the pressure of selling.Stephanie Hansen [00:13:03]:And let's talk about that for a second because that's sort of uniquely American too. I think that this idea is like, oh, well, she's making all this stuff. She's in competitive realm. She's doing really well, so she must be planning a bakery because we, like, don't really just allow ourselves to have these creative outlets without making them into something. We feel the pressure from ourselves.Nicole Aufderhar [00:13:28]:Yeah. Oh, exactly. And I think I mean, it's so important to have that creative passion that you don't have that pressure behind. And I I think so I started my business right out of college. I could have either gone the professional photography router than what I did. And so I think because I started young, I learned how important it is to have that creative passion just for fun. I see a lot of my friends that have since pursued kinda similar art businesses, and I see them now struggling with this. Like, oh, well, I'm also good at this, so I should sell this and I should do that.Nicole Aufderhar [00:14:05]:And it's like, no. You don't have to sell everything you make. Like, if you're a creative person, you might be good at a lot of different creative things.Stephanie Hansen [00:14:13]:Yes.Nicole Aufderhar [00:14:14]:You know? And it stops being fun when you know, like, if I have a failure in the kitchen, I'm disappointed. You know? I get frustrated, but it's okay because it's not going anywhere. I don't have to worry about someone a customer coming. I don't have to, you know, it's a different kind of failure versus the feeling when you're struggling with the business. And so I I like having those two things very separate.Stephanie Hansen [00:14:41]:Yeah. I can see that too. And, also, like, this idea that because you're good at something or because you make something, then it's becomes less a hobby and then a job. And sometimes I struggle with that because I'm just cooking now between the cookbook and the show and the adjacent appearances and, my blog.Nicole Aufderhar [00:15:02]:I feelStephanie Hansen [00:15:02]:like I'm just cooking all the time. And sometimes, like, I feel another like, I have to, like, videotape everything I'm doing. And, like, the other day, I was like, I'm not pulling out the video camera. I'm going to cook something that could I? Sure. But, I'm just going to make these apple muffins because I have apples and I feel like an apple muffin and I'm not going to videotape it and you know what? I'm not even going to write down the recipe. And I just was like I just sat in the moment. I enjoyed the bake. I loved the smell it made my house.Stephanie Hansen [00:15:33]:The muffins came out. I ate 1. I gave one to the dog and then I went and distributed them the neighborhood and got rid of them and came home and was like, oh, that was fun.Nicole Aufderhar [00:15:43]:Yeah. Isn't that's the best. That is those are that's the best feelings. And I know exactly even though, like, I don't do my baking on a professional level, just in the world of social media. Like you said, you have this pressure to film everything you do and turn everything that you do into some form of content. And that just sucks sucks the fun out of it. You know? Like, you know, sometimes it's fun, you know, but if you're not feeling it, like, don't do it. If Yeah.Nicole Aufderhar [00:16:11]:I don't know. You know, it's important to, like obviously, for you, it is part of your work.Stephanie Hansen [00:16:17]:But But is it I mean, also and I'm sort of like I don't know. I'm just sort of working through this too. Like, we give a lot away of ourselves as creators, as people in a social media space, and it's just demanding. And I don't wanna, like, sound not grateful because I am because you build a platform and people really dig your stuff and that's fun, but also, like, trying to recognize what's real and what's not real sometimes.Nicole Aufderhar [00:16:50]:Yes. Yep. Yeah. Because people see a version of you and and a version of what you do, and they expect that over and over and over again.Stephanie Hansen [00:17:00]:Yeah.Nicole Aufderhar [00:17:00]:And it can be exhausting. Yeah. And some daysStephanie Hansen [00:17:04]:you don't feel like delivering that.Nicole Aufderhar [00:17:06]:Yeah. I don't. You know? And and then sometimes I feel like, oh, I have to put it out there because I put everything out there, and then I do it and it doesn't do well or whatever. And then I stress out about that. It's like, why? Why?Stephanie Hansen [00:17:17]:Yeah.Nicole Aufderhar [00:17:18]:You know?Stephanie Hansen [00:17:20]:Well, you and I had coffee, and I think you well, we met at the hottest day of the year, and then you followed up. And you're like, would you ever wanna have coffee? I was like, yes. Of course. And I I also loved that you reached out to me because I do like bringing this creative online life sometimes into the real life of you and I just sitting and having a cup of coffee and talking about what we're into and what's fun. And I just I was I was appreciative that you reached out. And I I wish more people would do that kind of in a real space because I think that's how you grow and how you can help mentor others and help others find their path because so many people have helped me along the way. My goodness.Nicole Aufderhar [00:18:04]:Yeah. No. Yeah. And I I'm still so grateful you said yes because Sure. It is super important. And I think that people are kinda surprised when others are willing to do stuff in person and meet in person. And even for my tiny little thing that I do at the state fair, I met people online and they were worried about bugging me or asking me questions. And I'm like, why? Like, oh, I Yeah.Nicole Aufderhar [00:18:27]:I I and maybe not I love talking about that kind of stuff. If I can help somebody else, like, I go to competition. I'm like, so, like Yeah. Like, it's better for all of us in the long run, you know, if we're encouraging others to do it and get better and help the people where we can with stuff that we've learned along the way. And, like, I personally enjoy doing that. So that's why it was so exciting to Yeah. Get to sit and talk with you and, you know, meet someone else of the food, you know, yeah, and just learn from each other.Stephanie Hansen [00:18:59]:So what's next for you, Nicole? Have you thought about that?Nicole Aufderhar [00:19:05]:All the time. No. Again, after having done the show and now I've I've been very fortunate since the show came out with opportunities that have come my way. You know, you never know if anyone's gonna notice or pay attention or anything, and I've honestly been quite overwhelmed with the amount of stuff that I have done. And so people, you know, they expect the bakery. They expect us to expect that. That is not that's not on my realm. That's not what I'm thinking at all.Nicole Aufderhar [00:19:36]:I long term dream, short term dream. I don't know. I always tell people I would like to do a cookbook. That is something I thought of wanting to do years. I mean, that's kinda always been in the back of my head because Yeah. I enjoy the recipe development portion of baking. So that's kinda where my strong suit is. That's where I that's what I enjoy the most.Nicole Aufderhar [00:19:59]:So, you know, obviously, I'm gonna be continuing on with my leather business as always Yep. Gearing up for holiday season right now. So that's, you know, the main part of my life, but I'm just gonna continue to create recipes, share that, share the state fair knowledge, and just be willing to embrace and be open to whatever might come from it.Stephanie Hansen [00:20:26]:Alright. Let's do something fun. Are you ready for fun? Maybe. Always. I have, like, 5 to 10 questions. We'll see how it goes. Just random kinda rapid fire questions.Nicole Aufderhar [00:20:40]:Oh gosh.Stephanie Hansen [00:20:42]:They're not hard. They're they're all about you. They're not hard.Nicole Aufderhar [00:20:46]:Okay.Stephanie Hansen [00:20:46]:Oh, okay. Here's number 1. What is the first bake you remember making yourself?Nicole Aufderhar [00:20:54]:Cupcakes. Cute. Yeah. Like, as a kid? It's so basic, but that's yeah. Strawberry cupcakes with Swiss meringue buttercream. Yum. That was my first, quote, unquote, real bake that I did.Stephanie Hansen [00:21:08]:I love it. Okay. When you go to a potluck, what do you typically bring?Nicole Aufderhar [00:21:16]:Macarons.Stephanie Hansen [00:21:18]:Oh, fancy. Yes.Nicole Aufderhar [00:21:20]:They're easy to share. They look impressive, but they're pretty easy to whip up.Stephanie Hansen [00:21:25]:Okay. What is the first thing you eat from a Halloween candy bucket?Nicole Aufderhar [00:21:32]:That's funny. Snickers popped into my head first, but Reese's are my favorite, but I guess Snickers would be my first.Stephanie Hansen [00:21:37]:Okay. I love that. Reese's is the number one popular candy. You probably know that.Nicole Aufderhar [00:21:41]:Yeah.Stephanie Hansen [00:21:41]:Yeah. What, is the restaurant that you've been to more than any other?Nicole Aufderhar [00:21:51]:Well, green scene since moving up to Walker. That would be yeah. Okay. I love the green scene here in town.Stephanie Hansen [00:21:57]:And you live in Walker. I should mention that. Yes. What's your most used pan?Nicole Aufderhar [00:22:05]:I my little I have a little saucepan, and I will shove anything I can into it even if it's not supposed to fit. I love it.Stephanie Hansen [00:22:12]:I have one of those too, and it's funny. Yeah.Nicole Aufderhar [00:22:15]:Yeah. Yeah. Doesn't fit. Okay. I just did that last meal with some jam. It was poor decision but I think it worked.Stephanie Hansen [00:22:21]:But you still loved your pan. Okay. This is your last question in the in the final round of the rapid fire questioning. What's an existing cookbook you wish you had written?Nicole Aufderhar [00:22:36]:Oh. Oh. I'm looking at all my cookbooks. I know. It's aStephanie Hansen [00:22:41]:hard one.Nicole Aufderhar [00:22:42]:That is a hard one. I can't I well, it's funny because I feel like picking any of them. I'm not worthy of any of them, but I have they're all old vintage ones. Like, I have this rose what's her last name?Stephanie Hansen [00:23:03]:Birnbaum Levy Birnbaum.Nicole Aufderhar [00:23:05]:I use a lot of her books. I wish I had the skill and the abilities to write something like that.Stephanie Hansen [00:23:11]:Do you know that that cake bible book that she wrote is having its 35th anniversary this year?Nicole Aufderhar [00:23:17]:I don't see that. I know. I can't believe it because except I have all, like, the real old vintage ones of it, and it's it's so cool that it still has stood the test of time.Stephanie Hansen [00:23:27]:Yeah. No. I love that you have those. That's amazing. Well, Nicole, I hope people will follow you on Instagram at 10000 Bakes. We're gonna for sure have you on, Jason's show next summer so we get a chance to connect with her there again. Wonderful. Also been doing reviews of Great British Bake Off with Bradley and Dawn on my talk 107.1.Stephanie Hansen [00:23:50]:Yeah. Yep. People should follow you, and you're making really cool Halloween stuff right now.Nicole Aufderhar [00:23:56]:Yeah. Thanks. Yes. We're having fun over here.Stephanie Hansen [00:23:59]:Yeah. It's amazing. Alright. Well, when you're gonna be coming down to town next or not downtown, down to town, next, give me a shout, and we'll have coffee again. It was fun.Nicole Aufderhar [00:24:09]:Oh, definitely. Totally.Stephanie Hansen [00:24:10]:Alright. Thanks, Nicole. I appreciate you spending time with us today. Yeah.Nicole Aufderhar [00:24:14]:Thank you.Stephanie Hansen [00:24:14]:We'll talk soon. Bye bye. Bye. Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Send us a textJoin hosts Kirk and Andy in this deliciously inspiring episode! We welcome the audacious and innovative Lex Evan, founder, CEO, and chief of Lexington Bakes (LXB), an eco-conscious luxury dessert brand redefining nostalgic treats. With 15 years of experience leading design and strategy for global beauty and wellness giants, Lex has seamlessly blended their passion for storytelling, sustainability, and creativity into every bite of LXB's award-winning offerings.Dive deep into Lex's journey from design school overachiever to CPG visionary as they share the unexpected path that led them from corporate design at Johnson & Johnson to establishing a premium dessert brand. Learn about the trials, triumphs, and lessons of building a startup, how ADHD shaped their creative process, and why supporting women and gender minority leaders is at the core of their mission.Whether you're a design enthusiast, an aspiring entrepreneur, or just a fan of brownies, this episode is packed with insights on navigating ambiguity, balancing brand strategy with bold risks, and embracing the joy of creation. Plus, discover how Lex turned a casual Instagram post into a thriving business with a little hustle and a lot of heart.Connect with Lex here:https://www.linkedin.com/in/lexevan/Buy some brownies here:https://lexingtonbakes.com/Support the showAbout Kirk and Andy. Kirk Visola is the Creative Director and Founder of MIND THE FONT™. He brings over 20 years of CPG experience to the packaging and branding design space, and understands how shelf aesthetics can make an impact for established and emerging brands. Check out their work http://www.mindthefont.com. Andy Kurts is the Creative Director and Founder of Buttermilk Creative. He loves a good coffee in the morning and a good bourbon at night. When he's not working on packaging design he's running in the backyard with his family. Check out Buttermilk's work http://www.buttermilkcreative.com.Music for Kirk & Kurtts intro & outro: Better by Super FantasticsShow a little love. Share the podcast with those who may benefit. Or, send us a coffee:Support the show

Have you ever wondered how a passion for baking can transform into a successful business? Meet Katelyn Brewer from Sweet Kate Bakery, whose journey from a childhood surrounded by family bakers to a thriving cake business in Utah is truly inspiring. Balancing a local business with an online presence comes with its own set of challenges and rewards, and Katelyn's faith-filled foundation provides the resilience and positivity needed to thrive in both arenas. Her infectious joy and courage serve as a beacon for those wrestling with self-doubt. Whether you're starting a home baking business or just love a good success story, Katelyn's journey is sure to leave an imprint on your heart.Follow and support Kate and all of her awesomeness by clicking hereReady to level up your business? 1.) Learn to level up your home bakery by clicking here 2.) Join the top program for bakers going digital by clicking here

In 2020, pastry chef Clarice Lam opened the acclaimed Japanese-Italian restaurant Kimika, which was a James Beard Foundation Award semi-finalist for Best New Restaurant. Now, she has released her debut cookbook, Breaking Bao: 88 Bakes and Snacks from Asia and Beyond. Lam joins us to discuss.

We're back with a new season! And Paola Velez, one of our favorite guests, is back, too. Paola is a pastry chef and co-founder of Bakers Against Racism, the global bake sale that raised over $2.5 million for social justice causes. She released her debut baking book, “Bodega Bakes: Recipes for Sweets and Treats Inspired by My Corner Store,” earlier this month.Paola tells host Jessie Sheehan why her book is a love letter to her Dominican heritage and New York City roots, and she shares stories about growing up in the Bronx and visiting her local bodega and the Stella D'oro factory. She also explains how her plantain sticky buns were inspired by her mom's love for Guy Fieri, and she walks Jessie through the recipe for her signature treat. Thank you to King Arthur Baking Company, Kerrygold, California Prunes, and Ghirardelli for supporting our show. Jessie Sheehan's new cookbook, “Salty, Cheesy, Herby, Crispy Snackable Bakes,” and tour.Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Paola: Instagram, Bakers Against Racism, website, “Bodega Bakes” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes cookbook

Stephanie and Steph kick off the second half with a controversial question: is Vermouth back? Zoë François joins to talk about her newest cookbook: Zoë Bakes Cookies complete with generational recipes. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Welcome to The Bakery Bears Video Show featuring ‘Kay's Classic Bakes'! Join us in this episode for: 1. (1 min 16 secs) “Welcome”   The end of ‘Kays Classic Bakes'! Watch the special editions of the series https://bakerybears.com/baking/  Listen to our Radio Show here https://bakerybears.com/listen/ The wonders of Barnitts https://www.barnitts.co.uk/  Kays first Matins    2. (11 mins 54 secs) “Whats on YOUR needles” https://www.ravelry.com/discuss/the-bakery-bears/2955474/976-1000#1000  Kay was knitting :  Socks for Dan Find out about Sockoween 2024 here https://www.patreon.com/posts/sockoween-2024-112290854 Watch Kays Pixie Yarn Review https://www.patreon.com/posts/knit-along-with-33521863  Watch Kays choosing the right yarn tutorial https://www.patreon.com/posts/choosing-perfect-59669261  Beetlejuice Mitts Watch Kays ‘Embroidery Tutorials' https://bakerybears.com/stitchy-u/  Watch Kays ‘Bag Making' Tutorials https://bakerybears.com/sewing/  Watch Kays ‘No Holes Thumb Gusset' Tutorial https://www.patreon.com/posts/bakery-bear-no-33826097  Sockoween Fairground Socks https://bakerybears.com/fairground-socks/ Read our ‘Sockoween Special' edition of our magazine https://bakerybears.com/knitability/    Dan was knitting : Sweetheart Cowl https://bakerybears.com/sweetheart-cowl/ We mentioned Episode 24 of our Radio Show https://bakerybears.com/listen/  Watch the special edition of Castle Nation Episode 6 here https://www.patreon.com/posts/virgin-queen-6-107810511  Watch Dan's monthly knitting show https://www.patreon.com/posts/self-contained-1-40707984 Heartleaf Birch Hat https://www.ravelry.com/patterns/library/heartleaf-birch-hat Watch Kays ‘Cabled Hat' Tutorial Series https://bakerybears.com/hat-knitting/    3. (52 min 28 secs) “No Nut Carrot Cake” Episode 6 “Kays Classic Bakes” 4. (1 hr 14 min 38 secs) “Whats OFF your Needles” https://www.ravelry.com/discuss/the-bakery-bears/2955477/2901-2925#2925  Fondant Fibre Socks in Ollivander Shawl yarn Kay mentioned our Patron Exclusive Show https://bakerybears.com/pop/  Angel Hat https://bakerybears.com/angel-hat/    5. (1 hr 20 min 12 secs) “Yorkshire Parkin” Episode 6 “Kays Classic Bakes”  6. (1hr 47 mins 52 secs) “Endy Bits!”      Freckled Whimsy Halloween Club Yarn!  Join our Sockoween Event now here https://www.patreon.com/posts/sockoween-2024-112290854  Kay mentioned https://bakerybears.com/platinum-collection/    HELP KEEP US ON AIR and become a Bakery Bear Patron - You could receive a subscription to our electronic magazine Knitability, exclusive patterns, over 300 tutorials, a monthly live Patron only show, Dan's Garment Knitting shows, Kay's review series and so much more, to find out more visit: http://www.patreon.com/bakerybearspodcast or https://bakerybears.com/subscribe/  For a whole new way to engage with the Bakery Bears visit https://bakerybears.com - All Kay's patterns can be found here https://bakerybears.com/patterns/ - Find our Radio Show here https://bakerybears.com/listen/  Thank you so much for watching, we'll see you in two weeks with our next ‘Video Show' which will feature ‘England: A Castle Nation'! If you wish to download the show, access it here : http://bakerybears.podbean.com - Apple users will find the show here : https://itunes.apple.com/gb/podcast/the-bakery-bears-podcast/id1051276128?mt=2 Follow the Bakery Bears on Facebook https://www.facebook.com/bakerybears/

A desperate hotel manager, in a frantic call, begged authorities to rush to the hotel as Liam Payne reportedly spiraled out of control, endangering his own life! Joan Vassos, explained her choice to remove beds from the fantasy suite, taking sex "off the table" during her season. Patrick Mahomes shared a sweet behind-the-scenes glimpse of his 3-year-old daughter Sterling's growing bond with pop superstar Taylor Swift. Rob is joined by the charming Marc Lupo. Don't forget to vote in today's poll on Twitter at @naughtynicerob or in our Facebook group.See omnystudio.com/listener for privacy information.

Send us a textJoin us for Season 4, Episode 157 of Boroughs & Burbs, titled "Does the Kitchen Make the Home?" as we explore the pivotal role kitchens play in home design and living. Our guests, Bob Bakes from Bakes and Kropp Fine Cabinetry and Eric Tchorz of Faithful Countertops, bring their expertise in cabinetry and countertops to the conversation. We'll dive into what makes a kitchen not just functional, but a true centerpiece of the home. Discover design trends, the impact of quality materials, and how the kitchen can enhance both lifestyle and property value. Whether you're renovating or simply dreaming, this episode will inspire your vision for the heart of your home!

(S9 E18) What exactly makes something a casserole? What is a casserole dish? Glad you asked! Rick and Kate are here with the fascinating history and classic versions of this popular dish. Whether it's pasta, grains, or vegetables, you will find out best and easiest way to make this dish. Ever wonder how far back the first documented casserole dish goes? What former president popularized the dish? And what are they called in the midwest? Tune in for all the answers. Also, up for discussion is the first meat dish Rick has made (but did not eat), and a chicken salad that was way tastier than it had a right to be.

Paola Velez is an award-winning chef, activist, and author based in Washington, DC. She's the cofounder of the viral grassroots bake sale Bakers Against Racism and the author of a great debut cookbook, Bodega Bakes. We brought Paola into the studio to talk about her impressive career, including acting as a culinary diplomat for the State Department, and the unforgettable recipes in her book, like pecan-plantain sticky buns.Also on the show, Aliza and Matt talk about some of the things they have been cooking in the peak produce period of late summer, as well as other kitchen adventures. These include the egg yolk saga continues, Zoë François key lime pie has a twist, the sardine deserves the tuna melt treatment, more sardines but this time as a stove-top pasta sauce, a kitchen floor renovation tip, a fun recipe from Koreaworld.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM PAOLA VELEZ:Pecan-Plantain Sticky Buns [Food and Wine]Selena + Chef: Paola Velez [HBO]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Sometimes being a business owner makes us feel like a solo juggling act at the circus.  Four balls in the air was fine, but then we add another, and another, and soon we've got 15 going all at once! Our guest today is learning how to become an expert "juggler" and is here to share her tips on how you, too, CAN and WILL earn a standing ovation from your audience. Whether its figuring out how to blend biz life and family life, finding ways to connect with the community around you, or setting small, attainable goals to get you where you want to go, Pastry Chef Jill Davis is focused on finding the perfect balance of them all.    Today we're talking about: Jill's journey leaving her full-time baking job and figuring out how to provide for her growing family in the middle of the pandemic The story of how Jill transitioned from selling at markets into her brick and mortar studio space, and her tips for what to know and focus on when your business takes that next step How she found her stride and became sought-after in a small community, and how YOU can plug into your local area too! More Halloween Baking Championship tea, of course Support Jill: -Visit the Drizzle website -Follow her on Instagram or Facebook Support the Pod: -Follow us on Instagram -Follow Blayre's business, Flouretta Sweet -Leave us a 5 star review wherever you listen! *And don't forget to tell your baker friends about the pod!*

Zoë François is a professional pastry chef, recipe consultant, cookbook author, food photographer, and baking instructor and the host of Zoë Bakes on Magnolia Network. We recently spoke with her live at Rizzoli Bookstore in New York City to talk about the subject of her latest book: cookies. Her new book is Zoë Bakes Cookies, and it's one of our favorite cookie books of all time. We get into so many great tips for baking the perfect chocolate chip cookie, snickerdoodle, peanut butter cookie, and other Midwestern favorites. We hope you enjoy our conversation. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Bakes in his sleep. Stream us on our free app, Alexa or at 1027DaBomb.net when we air the 2nd Date Update at 6:20, 7:20 and 8:20am weekdays on The Keola Show! Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@thekeolashow⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ • Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@TheKeolaShow⁠⁠⁠

Baker Bakes up 37-20 Romp | #Bucs Rookies Rock Debut | #USF Near Miss vs #Bama SUBSCRIBE: https://www.youtube.com/channel/UCvbMn8mPiJ8iP09KiAruUWA Support the network and our shows! https://www.buymeacoffee.com/dspmedia How to support JP and the show and where to find us: https://www.Linktr.ee/JPPetersonShow Listen on the Go, 24/7! Download the NEW Fan Stream Sports APP on iOS and Android! WEBSITE: https://www.dspmediaonline.com/show/jp-peterson-show/ Join the NEW Fan Stream Sports Facebook Page to interact with hosts and other fans: https://www.facebook.com/fanstreamsports/ Follow, like, and subscribe to us on: X: https://twitter.com/JPPetersonshow Instagram: https://www.instagram.com/jppetersonshow/ Apple Podcasts: https://podcasts.apple.com/us/podcast/jp-peterson-show/id1703282787 Spotify: https://open.spotify.com/show/5kHnyJWQmt0YlXGY5ax3bR?si=c1ecfac5f9db4502 Website: https://fanstreamsports.com #tampabaybuccaneers #gobucs #wearethekrewe #bucs #buccaneers #bucsnews #bucspodcast #rayspodcast #tampabayrays #raysbaseball #TampaBayNews #sports #FYpage #goviral #FSU #fsufootball #accfootball #collegefootball

One of our favorite guests is back! It's Zoë François, who many of you know as Zoë Bakes from her popular Instagram account, her Magnolia Network TV show, and her bestselling cookbooks. Her latest book, Zoë Bakes Cookies, features 75 of her favorite recipes, including her Chocolate Chip Smash Cookies, which she and host Jessie Sheehan discuss in this episode. Don't miss Zoë's top cookie tips, the best recipe advice she received from Ina Garten, and more. Click here for Zoë's recipe so you can bake along.Thank you to California Prunes for supporting our show. Pre-order Jessie's new cookbook, Salty, Cheesy, Herby, Crispy Snackable Bakes. Learn more about her book tour and snag tickets here.Get tickets for Jubilee Wine Country and learn all about the weekend here.Order our print magazine, get show transcripts, subscribe to our newsletter, and get event details & tickets. Hosted by Jessie SheehanProduced by Kerry Diamond, Catherine Baker, and Elizabeth VogtEdited by Jenna SadhuContent & Partnerships Manager Londyn CrenshawRecorded at CityVox StudiosMore on Zoë: Instagram, website, Zoë Bakes Cookies cookbookMore on Jessie: Instagram, Salty, Cheesy, Herby, Crispy Snackable Bakes cookbookShe's My Cherry Pie is a production of The Cherry Bombe Podcast Network.

The hottest temperatures of the year are here and another effort to recall Governor Gavin Newsom fails.  

Welcome to The Bakery Bears Video Show featuring ‘Kays Classic Bakes'! Join us in this episode for: 1. (1 min 17 secs) “Welcome”   Rediscovering a classic recipe  The Platinum Collection https://bakerybears.com/platinum-collection/  Preparing for life at University  Trying to turn on a DVD Player   2. (14 mins 30 secs) “Whats on YOUR needles” https://www.ravelry.com/discuss/the-bakery-bears/2955474/976-1000#1000  Kay was knitting :  Kay's Dream Sock Design  Learn to dye ‘The Christmas Holiday' colourway https://www.patreon.com/posts/yarny-book-club-108652007  Perfect your sock knitting with Kay https://bakerybears.com/sock-tutorials/  Watch Kays monthly pattern designing show https://www.patreon.com/posts/creating-ep1-s2-81743391  Rainbow HeartLearn to cross stitch with Kay https://www.patreon.com/posts/83036990  Watch the Beach Days Bag Tutorial series https://www.patreon.com/posts/86285471  Yuletide Scarf pattern coming in November 2024 Watch Kays Beehive Yarn Review https://www.patreon.com/posts/beehive-yarns-95919363    Dan was knitting : Winter at Pemberley - Platinum Pattern coming March 2025  Watch Kay review Regia Merino Yak  Watch all our Summer of Stitching 2024 content https://www.patreon.com/posts/108305337 We mentioned https://bakerybears.com/sweetheart-cowl/  Learn to knit colourwork with Kay https://bakerybears.com/knitty-u/  Nutkin Socks https://bakerybears.com/nutkin/ Learn to knit socks with Kay on DPN's https://www.patreon.com/posts/sockoween-dpn-on-89912880    3. (59 min 57 secs) “Raspberry, Lemon & Coconut Crumble Cake” Episode 5 “Kay's Classic Bakes” Watch the special editions of the show https://www.patreon.com/posts/mini-lemon-pies-96609174  4. (1 hr 21 min 41 secs) “Whats OFF your Needles” https://www.ravelry.com/discuss/the-bakery-bears/2955477/2901-2925#2925  The Waffle Socks available from 1st September 2024 FREE to Gold & Platinum Patrons https://bakerybears.com/platinum-collection/ Kay mentioned https://bakerybears.com/choose-your-house-socks/  Scrappy SocksWatch Kays Butterfly Heel tutorial https://www.patreon.com/posts/53486899  Kay mentioned https://bakerybears.com/lattice-topped-socks/  Witchy Socks Make Scrappy Socks with Kay https://www.patreon.com/posts/create-your-own-77628859      5. (1 hr 29 min 18 secs) “Raspberry, Lemon & Coconut Crumble Cake” Episode 5 “Kay's Classic Bakes”  Watch the special editions of England: A Castle Nation https://www.patreon.com/posts/dawn-of-castle-1-98319957  6. (1hr 45 mins 23 secs) “Endy Bits!”      Kays quest for Halloween yarn  Join us for our next Patron Exclusive Show. Find out how here https://www.patreon.com/posts/patron-exclusive-110450303  Listen to our Radio Show https://bakerybears.com/listen/  Kay mentioned https://bakerybears.com/ollivander/    HELP KEEP US ON AIR and become a Bakery Bear Patron - You could receive a subscription to our electronic magazine Knitability, exclusive patterns, over 300 tutorials, a monthly live Patron only show, Dan's Garment Knitting shows, Kay's review series and so much more, to find out more visit: http://www.patreon.com/bakerybearspodcast or https://bakerybears.com/subscribe/  For a whole new way to engage with the Bakery Bears visit https://bakerybears.com - All Kay's patterns can be found here https://bakerybears.com/patterns/ - Find our Radio Show here https://bakerybears.com/listen/  Thank you so much for watching, we'll see you in two weeks with our next ‘Video Show' which will feature ‘England: A Castle Nation''! If you wish to download the show, access it here : http://bakerybears.podbean.com - Apple users will find the show here : https://itunes.apple.com/gb/podcast/the-bakery-bears-podcast/id1051276128?mt=2 Follow the Bakery Bears on Facebook https://www.facebook.com/bakerybears/ Caster sugar https://www.webstaurantstore.com/blog/2584/what-is-caster-sugar.html - in summary in the US it is called superfine sugar  Oven temperature conversions https://www.inspiredtaste.net/23326/oven-temperature-conversion/

Quinton McNair, U.S. Army veteran and owner of StruggleBeard Bakery, joins Wendy Snyder (filling-in for Lisa Dent) to talk about how he finds therapy in baking and how he will be serving his treats to people at the Democratic National Convention next week. Follow The Lisa Dent Show on Twitter:Follow @LisaDentSpeaksFollow @SteveBertrand Follow @kpowell720 Follow […]

The Blonde who Bakes, Whitney Berge, is my Influencer of the Week.She's a wife and mom of 3, and a self- taught baker.Being in the kitchen baking is something that has always been special to her, and she knew that she could use her business knowledge as well as baking experience to bless others with some delicious desserts, but also teach them that they can do it as well. @TheBlondeWhoBakesAlso pop culture update with Denise's Dirt.  Enjoy!

Our stories today get you out of the house in the warm summer weather. We'll start with Back to the Bakery, where we'll tip fresh bagels from the trays as they come out of the oven and box up a treat for someone special. Then, we'll fill our water bottles and head to the shore for Beach Walk, where sandpipers race the waves, and big thoughts can help us find our place. Finally, we'll end the day at the Summer Fair, where kids race by with son cones and booths full of handmade pieces waiting to be discovered. Follow us on Instagram. Save over $100 on Kathryn's hand-selected wind-down favorites with the Nothing Much Happens Wind-Down Box. A collection of products from our amazing partners: Eversio Wellness: Chill Now Vellabox: Lavender Silk Candle Alice Mushrooms: Nightcap NutraChamps: Tart Cherry Gummies A Brighter Year: Mini Coloring Book NuStrips: Sleep Strips Woolzies: Lavender Roll-On. Subscribe for ad-free, bonus, and extra-long episodes now, as well as ad-free and early episodes of Stories from the Village of Nothing Much! Search for the NMH Premium channel on Apple Podcasts or follow the link below nothingmuchhappens.com/premium-subscription.  Visit nothingmuchhappens.com for more Village fun.See omnystudio.com/listener for privacy information.

Willie Bakes a Birthday Cake is a story about a baker who loves to bake. Willie has always dreamed of being a baker and has his own shop. Mondays are his favourite day of the week, and sometimes, he is so excited he can't sleep on Sundays. This Monday, Willie is skipping to work, and he meets lots of his friends on his way. When he is finished for the day, a friend calls and needs help. Can Willie help them? Sleep Tight!, Sheryl & Clark❤️

AP correspondent Charles de Ledesma reports Greece has shut the iconic Acropolis during the hottest part of the day as southern Europe swelters in a heat wave.

The story of Ezekiel 4 gets even more interesting as the Lord requires him to do something out of the norm. 

Today, we're sharing an episode from our friends at “The Splendid Table.” “The Splendid Table” has been celebrating the intersection of food and life for more than two decades and is hosted by award-winning food writer Francis Lam.This week, the show features two guests that will get you excited about cooking and baking. First, New York Times food desk reporter Priya Krishna tells us about her food writing career, building connections through her stories and travels and her most recent book, Priya's Kitchen Adventures: A Cookbook for Kids. In her book, she draws recipes from different cuisines worldwide and tells us what working with kids as recipe testers was like. She leaves us with a recipe for Life Changing Udon. Then, Baker Yossy Arefi talks us through what it takes to make delicious and simple baking recipes. She talks about making desserts without occasion and finding freedom in combining flavors in her recipes, like her delicious Pink Cookie Bars with cardamom and almond cream cheese frosting. Plus, she sticks around to answer your baking questions. Yossy Arefi's latest book is Snacking Bakes, Simple Recipes for Cookies, Bars, Brownies, Cakes, and More.  If you'd like to hear more episodes of “The Splendid Table” you can learn more at splendidtable.org and listen wherever you get your podcasts.

Scooter checks in with his internal Nana, loses his butterscotch rights, but the bakers make it all syrupy sweet.Start a 7 day FREE trial of Sleep With Me Plus- The ultimate way to listen to show, based on how YOU listen! Get your Sleep With Me SleepPhones. Use "sleepwithme" for $5 off!!Learn more about producer Russell aka Rusty Biscuit at russellsperberg.com and @BabyTeethLA on IG.Show Artwork by Emily TatSupport our AAPI communityBlack Lives Matter. Here is a list of anti-racism resources.Support the people in Ukraine.Going through a hard time? You can find support at the Crisis Textline and see more global helplines here.Claritin - Nip your allergy symptoms in the bud this spring with Claritin D. Head to claritin.com to learn more and Live Claritin Clear.Dusker - Turn your pillow into the comfiest earphone ever with Dusker's advanced under-pillow speaker, the Sleepbar. Head to dusker.com and use code SLEEPWITHME20 for 20% off.Helix Sleep - Take the 2-minute sleep quiz and they'll match you to a customized mattress that'll give you the best sleep of your life. Visit helixsleep.com/sleep for up to $200 off and 2 free pillows! Odoo - Simplify and connect every aspect of your company with this easy-to-use, all-in-one management platform software. Learn more at www.odoo.com/withme Air Doctor Pro - Get a professional air purifier with a medical-grade UltraHEPA filter that's 100x more effective than ordinary HEPA filters. Visit airdoctorpro.com and use code SLEEP for up to $300 off!AquaTru- AquaTru is a 4-stage countertop purifier that works with NO installation or plumbing. Use promo code SLEEP for 20%!!! off at aquatru.com. Zocdoc - With Zocdoc, you can search for local doctors who take your insurance, read verified patient reviews and book an appointment, in-person or video chat. Download the Zocdoc app to sign-up for FREE at zocdoc.com/sleep Progressive - With the Name Your Price tool, you tell Progressive how much you want to pay for car insurance, and they'll show you coverage options that fit your budget. Get your quote today at progressive.com

Welcome to The Bakery Bears Video Show featuring ‘Kays Classic Bakes'! Join us in this episode for: 1. (1 min 16 secs) “Welcome”   We spoke about our historical adventures https://bakerybears.com/adventures/  Summer if finally here? We spoke about our love of movies in the Summer We mentioned https://en.wikipedia.org/wiki/Solo:_A_Star_Wars_Story & https://en.wikipedia.org/wiki/Jurassic_Park_(film) & https://en.wikipedia.org/wiki/Father_of_the_Bride_(1991_film)  The Summer of James Bond - Sam Neill as James Bond?    2. (15 mins 18 secs) “Whats on YOUR needles” https://www.ravelry.com/discuss/the-bakery-bears/2955474/976-1000#1000  Kay was knitting :  Fairground Socks https://bakerybears.com/fairground-socks/Find out about the story behind this design in ‘Kays Design Diary' https://www.patreon.com/posts/fairground-socks-92147502  Learn to knit Magic Loop Socks with Kay in this seven part series including a complete pattern https://www.patreon.com/posts/72019717  Socks with a heel from https://bakerybears.com/lattice-topped-socks/  Find all our product review https://bakerybears.com/reviews/  Watch Kays Butterfly Heel tutorial https://www.patreon.com/posts/52604615  Find out how Kay assesses yarn https://www.patreon.com/posts/choosing-perfect-59669261  Opal Socks  Learn to slow stitch with Kay https://www.patreon.com/posts/slow-stitching-1-104792275  Find out about our Summer of Stitching 2024 https://www.patreon.com/posts/summer-of-2024-104966061   Dan was knitting : Winter at Pemberley Cowl - pattern launching 2025 within https://bakerybears.com/platinum-collection/ Watch Dan share his colourwork technique https://www.patreon.com/posts/how-dan-works-72685179  Learn to knit colourwork with Kay https://bakerybears.com/knitty-u/  Watch Kays full review of this yarn https://www.patreon.com/posts/knit-along-with-28045777  Watch Journey to the Centre of the Yoke https://www.patreon.com/posts/journey-to-of-1-18380920  Nutkin Socks https://bakerybears.com/nutkin/ Learn to knit socks using DPN's https://www.patreon.com/posts/sockoween-dpn-on-89912880    3. (1hr 00 min 29 secs) “Pineapple Upside Cake” Episode 4 “Kays Classic Bakes” 4. (1 hr 26 min 21 secs) “Whats OFF your Needles” https://www.ravelry.com/discuss/the-bakery-bears/2955477/2901-2925#2925  Sherwood Socks https://bakerybears.com/sherwood-socks/  Jemima Socks https://bakerybears.com/jemima/    5. (1 hr 31 min 18 secs) “Pineapple Upside Cake” Episode 4 “Kays Classic Bakes” You can find all Kays baking shows here https://bakerybears.com/baking/  6. (1hr 44 mins 34 secs) “Endy Bits!”    Come and join our Summer of Stitching anytime you like https://www.patreon.com/posts/slow-stitching-1-104792275  27th of June 2024 we will publish the 50th issue of magazine https://bakerybears.com/knitability/  Scrappy Quilt Socks KAL has finished! Prizes will be drawn in our next show  X-Files Cross Stitch!  Silver, Gold & Platinum Patrons can watch our Patron Exclusive Show live on Sunday 30th June at 2pm BST - ALL patrons can watch the recording of the show from 3.10pm. Full details of the show will be published on our Patreon Page on 25th June 2024   HELP KEEP US ON AIR and become a Bakery Bear Patron - You could receive a subscription to our electronic magazine Knitability, exclusive patterns, over 290 tutorials, a monthly live Patron only show, Dan's Garment Knitting shows, Kay's review series and so much more, to find out more visit: http://www.patreon.com/bakerybearspodcast or https://bakerybears.com/subscribe/  For a whole new way to engage with the Bakery Bears visit https://bakerybears.com - All Kay's patterns can be found here https://bakerybears.com/patterns/ - Find our Radio Show here https://bakerybears.com/listen/  Thank you so much for watching, we'll see you in THREE weeks with our next ‘Video Show' which will feature ‘England: A Castle Nation'! If you wish to download the show, access it here : http://bakerybears.podbean.com - Apple users will find the show here : https://itunes.apple.com/gb/podcast/the-bakery-bears-podcast/id1051276128?mt=2 Follow the Bakery Bears on Facebook https://www.facebook.com/bakerybears/

It's time for biscuit week where our 11 remaining hopefuls have to tackle a whole biscuit barrel of tea-time treats: an iced biscuit signature, a Viennese whirls technical and a 3D gingerbread scene showstopper. Join Sarah, Howard and Jane as they take a look back over biscuit week and question if you can ever be too ambitious with your biccies. Who will be the next baker to crumble?This year we're also bringing back our Bake-Along classes where you can bake some delicious recipes inspired by the 2016 series. You can sign up for the Series 7 classes by checking out our online baking classes on our website for more information.We have a range of virtual classes on sale, where you can bake and learn from the comfort of your own home. The classes are great fun and if you use the code PODCAST at checkout you'll get 10% off, whilst gift vouchers and bundle packs are also available.*** If you enjoyed this podcast please do leave us a review, it'll help ensure more Bake Off fans find us and would be a huge motivation for to keep making these podcasts for you. Please note we're not affiliated to the show itself or Love Productions, but we're huge fans of their work.***You can contact us with any queries or questions at thebakedown@bakewithalegend.com. Become a member at https://plus.acast.com/s/the-bake-down-bake-off-unwrapped. Hosted on Acast. See acast.com/privacy for more information.

This week, we're bringing you two guests that will get you excited about cooking and baking. First, New York Times food desk reporter Priya Krishna tells us about her food writing career, building connections through her stories and travels and her most recent book, Priya's Kitchen Adventures: A Cookbook for Kids. In her book, she draws recipes from different cuisines worldwide and tells us what working with kids as recipe testers was like. She leaves us with a recipe for Life Changing Udon. Then, Baker Yossy Arefi talks us through what it takes to make delicious and simple baking recipes. She talks about making desserts without occasion and finding freedom in combining flavors in her recipes, like her delicious Pink Cookie Bars with cardamom and almond cream cheese frosting. Plus, she sticks around to answer your baking questions. Yossy Arefi's latest book is Snacking Bakes, Simple Recipes for Cookies, Bars, Brownies, Cakes, and More.  Broadcast dates for this episode:May 3, 2024 (originally aired)Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

Mariah Thomas and her 1-month-old baby, Za'Riah, live with Mariah's parents. Za'Riah's grandparents leave for work just before 8 a.m. on Friday. After 1 p.m., Mariah Thomas calls her mother at work, hysterically screaming something is wrong with the baby. Her mother tells her to call 911. Mariah Thomas reports her baby daughter is not breathing. When Mariah Thomas' father comes home, he smells smoke and runs to the baby's crib. He sees that Baby Za'Riah looks burned. He picks her up, realizing his granddaughter is dead.  Mariah Thomas says she was putting Za'Riah down for a nap and thought she put her in the crib, but accidentally put her in the oven. First responders arrive to treat what they think is an infant who isn't breathing,  but instead, they find the baby with what appears to be thermal injuries on various parts of her body. She is wearing a bodysuit over a diaper, but the clothing appears to have melted onto the diaper and it appears very dirty, possibly burned on the backside. A baby blanket with significant burn marks is found in the living room.  Thomas has been charged for allegedly placing her child in an oven, resulting in the death of the 1-month-old child. Mariah Thomas faces the Class A Felony of Endangering the Welfare of a Child in the First-degree, death of a child.  Joining Nancy Grace Today: Bernarda Villalona – NY Criminal Defense Attorney & Former Prosecutor, Villalona Law, PLLC.: @BernardaVillalona (FaceBook, Instagram, LinkedIn, TikTok, Threads); Twitter: @VillalonaLaw Dr. Angela Arnold – Psychiatrist, Atlanta GA. (voted ‘My Buckhead's Best Psychiatric Practice' of 2023) Expert in the Treatment of Pregnant/Postpartum Women, and Former Assistant Professor of Psychiatry, Obstetrics and Gynecology: Emory University; Former Medical Director of The Psychiatric Ob-Gyn Clinic at Grady Memorial Hospital Wayne S. Promisel - Former Detective/Sergeant (Special Victims Unit) and Owner of Compass Investigative Services   Dr. Karl E. Williams- Forensic Pathologist, Former Chief Medical Examiner for Allegheny County in Pittsburgh, PA  Paula Rohde -  Child Abuse/Welfare Consultant and Expert and Former Child Protective Services Abuse Investigator; Paula Rohde Consulting LLC; Twitter: @PaulaRohde2  Amanda Yen - Journalist, Breaking News at The Daily Beast See omnystudio.com/listener for privacy information.